Tuesday, December 07, 2004

Wine Soup

This is a follow up of Hot Cider.
Another South Tyrolean discovery was Wine Soup, which surprised me with its terrific flavour and creamy texture. It does not take a lot of time to cook it:
  • ½ litre of well seasoned meat stock
  • 5 egg yolks
  • ¼ litre of cream
  • ¼ litre of Chardonnay
  • cubes of a stale bread roll
  • 1 tablespoon of butter
  • cinnamon
Roast the bread cubes in butter and sprinkle with cinnamon. Mix stock, yolk, cream and wine in a thick bottomed pan. Bring mixture to a boil while whisking. Boil and whisk until the mixture is creamy. Fill in pre-heated soup bowls. Add bread cubes and sprinkle with cinnamon. Serve & enjoy.

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