John Myers
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Müller-Thurgau Soup with Cheese Sticks
The perfect müller-thurgau soup with cheese sticks recipe with a picture and simple step-by-step instructions.
Müller-Thurgau soup
- 500 g Vegetable onions
- Oil
- 1,2 liter Vegetable broth
- 0,75 liter Müller-Thurgau
- 2 Bay leaves
- 2 tsp Dried marjoram
- Salt
- Pepper White
- 2 tsp Ground caraway
- 200 g Cream
- Cinammon
- Nutmeg
- Chili
- Sugar
- Food starch
- 1 tsp Honey
- 50 g Goat cream cheese
- 100 g Cream
- Cinammon
Cheese sticks
- 150 g Goat hard cheese
- 270 g Puff pastry
- 1 Egg yolk
Müller-Thurgau soup
- Dice the onions. Sauté the onions in oil in a saucepan. Pour in the vegetable stock and Müller-Thurgau and add the bay leaves, marjoram, salt, pepper and caraway seeds. Cook on low heat for about 15 minutes. Puree the soup and add the remaining spices and cream. Thicken with a little whisked cornstarch. Add honey. Take the soup off the stove (it mustn’t boil anymore!) And stir in the crumbled goat cream cheese. Possibly season again. Fill into wine roman (preferably with a funnel). Whip the cream until it is half stiff, mix with a little cinnamon and put a dab on the soup.
Cheese sticks
- Preheat the oven to 200 degrees (top / bottom heat). Line the baking sheet with parchment paper. Roll up the puff pastry and brush with the egg yolk. Sprinkle with cheese. Cut the dough into approx. 3 cm wide strips (preferably with the pizza roller). Twist the strips in and place them on the baking sheet. Bake in the oven for about 20 minutes until golden brown. Place on or next to the wine roman and serve.
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