John Myers
White Wine Soup with Pancetta Crispy Flakes
The perfect white wine soup with pancetta crispy flakes recipe with a picture and simple step-by-step instructions.
- 900 Milliliters Vegetable broth
- 450 Milliliters White wine
- 225 Milliliters Whipped cream
- 1 tablespoon Butter
- 8 piece Egg yolk
- 150 g Pancetta belly bacon slices
- Nutmeg
- Cinnamon
- Chives
- Fresh cress
- Salt and pepper
- Dissolve the bouillon cubes in hot water, add the white wine and bring everything to a boil. Let simmer for 5 minutes uncovered. Then add the cream and cook for another 8-10 minutes.
- Whisk the egg yolks in a bowl and stir in a third of the boiling soup. Then add the mixture to the rest of the soup and heat, stirring continuously, until it binds slightly.
- Caution: The soup must not boil any longer, otherwise the egg yolk will curdle. If necessary, pass the soup through a sieve to “fish out” lumps.
- Season to taste with salt, pepper, cinnamon and a pinch of nutmeg.
- Fry the pancetta slices in the pan and cut into small pieces.
- Add crispy pancetta pieces to the soup and garnish with chives and cress.
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