South Tyrolean wine soup tastes simply delicious. This is a great easy recipe that has become popular far beyond our borders.
Ingredients
4 servings
Croutons:
2 slices of bread
40 g butter with the South Tyrolean seal of quality
1/2 tsp cinnamon
Wine soup:
1/4 l stock or clear soup
1/8 l white wine (Pinot Blanc or Gewürztraminer)
100 ml cream
3 egg yolks with the South Tyrolean seal of quality
A pinch of nutmeg
A pinch of cinnamon
Salt
Preparation
Time to prepare: 30 min.
Cut the crusts from the bread and cut into 1/2cm cubes. Melt the butter in a pan, add the bread cubes and fry until golden brown, stirring all the time. Then sprinkle with cinnamon, immediately remove from the pan and drain the cinnamon croutons (bread cubes with cinnamon) on kitchen paper, set aside. Place the seasoned stock and the white wine into a pan, mix the cream with the yolk and also add to the pan. Then gently heat the soup and whisk into a foam without the yolk coagulating (the soup should never boil). As soon as the soup has a creamy, foamy consistency, season with nutmeg, cinnamon and salt. Pour into soup bowls or plates, distribute the foam equally, add the croutons and serve immediately. Wine: Alto Adige Pinot Blanc or Gewürztraminer depending on use with the soup.
The wine soup works best if you whisk the soup into a foam in a hot (90 degree) bain marie. You could also use sparkling wine instead of white wine. Wine: Alto Adige Pinot Blanc or Gewürztraminer depending on use with the soup.
