in Soup Recipes

Spicy potato, asparagus and red wine soup

updated

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Ingredients for 1 servings:

  • 3 stalk(s) white asparagus from the previous day, approx. 125 g
  • 150 g potatoes, cooked, from the previous day
  • ¼ liter red wine, non-alcoholic
  • 1 dashes lemon juice
  • 1 pinch(s) of sugar
  • 1 pinch of salt
  • 100 ml cream
  • e.g. pepper, white
  • e.g. chili flakes

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Leftovers made with non-alcoholic red wine

Set aside half of the potatoes and 1 asparagus stalk, cut into small pieces. Cut the remaining potatoes and asparagus into small pieces and season with lemon juice, salt, pepper, and chili flakes. Puree the pieces with the red wine. Roast the reserved ingredients in a non-stick pan. Bring the asparagus, potato, and red wine puree to a boil. Stir in the cream and add the roasted potato and asparagus pieces. Ladle the soup into a soup bowl and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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