John Myers
Riesling Cream Soup
The perfect riesling cream soup recipe with a picture and simple step-by-step instructions.
- 500 ml White wine, Riesling
- 50 g Sugar
- 2 tbsp Lemon juice
- 2 tsp Instant broth
- 1 tbsp Food starch
- 1 tsp Medium hot mustard
- 2 Egg yolk
- 125 ml Whipped cream
- Salt
- 1 pack Small bread dumplings, I made them myself
- Put the Riesling in a saucepan with 500 ml of water, sugar and lemon juice, bring to the boil and stir in the broth.
- Mix the cornstarch with a little water and mustard, stir into the soup and bring to the boil briefly.
- Mix the egg yolks with the cream. Take the soup off the hob and stir in the egg yolk cream, then do not bring to the boil again. Season to taste with salt.
- In the meantime, cook the bread dumplings for about 5 minutes, then remove them with a slotted spoon.
- Spread the Riesling cream soup on plates and add the dumplings to the soup.
- Serve garnished with a little parsley and red onions.
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