in Germany, Soup Recipes

Rhenish egg soup with white wine

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Ingredients for 4 servings:

  • 500 ml water
  • 1 tsp salt
  • 100 g sugar
  • 1 stalk(s) cinnamon
  • 50 g butter
  • 700 ml white wine
  • 5 eggs
  • possibly cinnamon and sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Bring water to a boil with salt, sugar, and cinnamon bark. Heat the butter in a saucepan, add the flour, and sauté briefly. Then add hot water and cook until thickened. Finally, add the wine and heat. Do not allow to boil again. Whisk the eggs in a bowl and slowly add them to the soup, stirring gently. The soup can be eaten hot or cold, sprinkled with cinnamon and sugar. It tastes best served hot in winter, and iced in summer.

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Written by John Myers

Professional Chef with 29 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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