John Myers
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Foam Wine Soup with Rosemary Pastries
The perfect foam wine soup with rosemary pastries recipe with a picture and simple step-by-step instructions.
For the rosemary pastry:
- 60 g Butter
- 250 g Wheat flour
- 0,5 packet Dry yeast
- 1 tsp Granulated sugar
- 1 tsp Salt
- 130 ml Milk
- 2 Pc. Eggs
- 2 tbsp Dried rosemary
- Flour
- Milk
For the vegetable broth:
- 1 Pc. Onion
- 1 disc Celeriac fresh
- 1 Pc. Carrot
- 1 Pc. Leek
- 4 Pc. Juniper berries
- 5 Pc. Peppercorns
- 1 Pc. Bay leaf
- Lovage fresh
For the wine soup:
- 1 Pc. Onion
- 1 tbsp Butter
- 280 g Soft-Boiling potatoes
- 0,25 l White wine
- Salt and pepper
For the set:
- 100 ml Cream
Rosemary pastries
- Heat the butter and mix together the flour, yeast, sugar and salt. Add the milk, an egg and the melted butter to the flour mixture and knead everything into a smooth dough. Caution: The butter must not be too hot, otherwise the dough will not rise! Cover and let the dough rise twice in a warm place (approx. 60-90 minutes). Preheat the oven to 220 ° C top and bottom heat.
- Remove the dough, knead briefly with the rosemary and divide into 6 pieces. Divide each piece into 3 pieces and shape them into sticks. Place the bars next to each other, press briefly at the upper end and alternately lay them on top of each other. Also press the ends down and place the Striezel on a baking sheet lined with baking paper.
- Whisk the remaining egg with a little milk, brush the Striezel with it and bake in the oven (middle slides) until golden brown (approx. 10-15 min.).
Wine foam soup
- For the vegetable broth, halve the onion with the skin on, place the cut surfaces down in a large saucepan and heat. In the meantime, peel the remaining vegetables or wash the leeks well and cut everything into large pieces. As soon as the onion slices are golden brown, put the vegetables and spices in a saucepan and add 1-2 liters of water. Let the broth simmer for at least an hour and strain.
- For the wine soup, peel the onion, chop it finely and sweat it with butter. Peel the potatoes, cut into small cubes and add to the onion. Pour everything up with wine and simmer for a few minutes. Then add about one liter of the vegetable stock. Salt and pepper the soup and simmer until the potatoes are soft. Whip the cream for the garnish.
- Finally puree the soup, season with salt and pepper and garnish with a dab of whipped cream. Serve with the rosemary pastries.
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