in Soup Recipes

Riesling soup with croutons

updated

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Ingredients for 4 servings:

  • 3 tbsp butter
  • 1 large onion(s)
  • 500 ml white wine (Riesling), dry
  • 500 ml chicken stock
  • 1 tbsp flour
  • 250 ml cream
  • 2 egg yolks
  • Salt and pepper, white from the mill
  • 2 slices of toast
  • some chervil, fresh

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sauté the onion in 2 tablespoons of butter. Pour in the Riesling and chicken stock. Halfway cover the pot and let the stock reduce by about half. Form a dumpling from 1 tablespoon of flour and 1 tablespoon of butter. Whisk the dumpling into the stock and simmer gently for 5 minutes. Then stir in the cream and bring back to a boil briefly. Season with salt and freshly ground white pepper. Finally, whisk the egg yolks into the soup; do not allow to boil any further. For the croutons, cut the bread into small cubes and fry in hot butter until golden brown all over. Ladle the soup into bowls and serve with the croutons and fresh chervil.

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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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