Summary

Ingredients

• 1 tablespoon sugar
• 90 ml balsamic vinegar
• 100 ml red wine
• 150 ml port wine
• 100 g flaked almonds
• 800 ml poultry stock
• 200 ml whipped cream
• 100 g onion (s), white
• 30 g butter
• 1 red pepper (s)
• 250 g potato (s)
• 100 ml white wine
• 2 tablespoon almond syrup
• 1 pinch (s) salt

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Instructions

1. To reduce the balsamic vinegar, caramelize the sugar in a small saucepan until light brown. Fill up with vinegar and port wine and reduce to a syrupy level over medium heat for 20-25 minutes. Set aside and let cool.
2. For the soup, roast the almond flakes in a pan without fat until golden brown. Set aside 1 tablespoon of almonds. Briefly bring the remaining almonds with the poultry stock and the cream to the boil, remove from the heat and let stand for 30 minutes.
3. Cut the onions into cubes, halve the pepper lengthways, remove the core and cut across into fine strips. Peel the potatoes and cut into small pieces.
4. Heat the butter in a saucepan. Sauté onions and peppers in it for 2-3 minutes over medium heat. Deglaze with white wine and simmer gently.
5. Add the almond stock through a sieve, also add the potatoes. Cook over medium heat in the almost closed pot for 20 minutes.
6. Puree the soup very finely with a cutting stick. Season to taste with salt and almond syrup. Serve the soup and garnish with 2 teaspoons of balsamic vinegar reduction and a few flaked almonds.