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Alloyed Württemberger Weinbauern Soup with Light cream Foam

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Alloyed Württemberger Weinbauern Soup with Light cream Foam

The perfect alloyed württemberger weinbauern soup with light cream foam recipe with a picture and simple step-by-step instructions.

  • 2 piece Onion
  • 200 g Pork belly
  • 200 g Lard
  • 500 ml Schwarzriesling Weißherbst
  • 2 piece Potatoes, about 300 gr.
  • 1 Rods Leek, about 250 gr.
  • 1 piece Celery, about 150 gr.
  • 2 piece Parsley root
  • 1 piece Cauliflower, approx. 200 gr or frozen goods
  • 600 ml Vegetable broth ….. link see below …..
  • Black pepper from the mill
  • Nutmeg
  • 2 tbsp Creme fraiche Cheese
  • 2 piece Egg yolk
  • 1 piece Tomatoes
  • Cream
  1. Note ….. You can enjoy the soup later without “pureeing or through the meat grinder”, but then cut very small cubes (like I did, because I like it when you see it on the spoon what you eat) otherwise work through the vegetables with the meat grinder and fine slice. With the “brisk Lotte” it is a bit more difficult, because the bacon would cause problems !! …… if the soup is pureed with the “magic wand”, it would become tough and mushy due to the potato starch !!!! ..but everyone as he likes it.
  2. Peel the potato, celery and parsley root and cut into small cubes. Clean the leek and cut into thin rolls. Divide the cauliflower into small florets. Peel the onion and cut into small cubes. Also cut the pork belly into small cubes.
  3. Now heat up plenty of lard and briefly fry the cubes of bacon together with the onions, then add the remaining vegetables and sweat briefly. Deglaze with the wine and let it boil down a little. Now pour in the hot vegetable stock and cook the vegetables until soft on a low heat.
  4. Pluck some of the parsley and fry briefly in hot sunflower oil, degrease on crepe.
  5. Peel the tomatoes, remove the stalk and core, then cut into small cubes. Mix the egg yolks with the crème fraîche and a little cream. Briefly froth up the cream for the garnish.
  6. If you prefer the “pureed” variant …… Fish the cooked vegetables out of the broth with the perforated ladle and turn them through the meat grinder, then put them back into the broth, heat again until they do not boil !!!. .. Now season with nutmeg (and if it is too thick !! maybe add some more wine) and remove from the stove. Now we stir the crème fraîche mixture into the soup (it is called alloying) and bind it a little.
  7. Otherwise as I like it …….. season the soup again and mix.
  8. Now put the hot soup in a soup cup, add some cream foam and tomato pieces and garnish with the fried parsley ….. enjoy your meal …..
  9. Basic recipe for my “grainy vegetable broth”
Dinner
European
alloyed württemberger weinbauern soup with light cream foam

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Written by John Myers

Professional Chef with 25 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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