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solothurn wine soup from switzerland

BabyKato avatar
Recipe by
Baby Kato
@BabyKato
Beautiful Shore Country, NB

This recipe has been posted here for play in Culinary Quest - Switzerland. This recipe is from website: http://blog.whereandwhatintheworld.com This Wine Soup is from the Solothurn in the Bernese Mittelland area. This town is considered to have the finest selection of Baroque architecture in Switzerland. They say it is a combination of German practicality with French charm and Italian grandeur.

yield 4 serving(s)
prep time 40 Min
cook time 50 Min
method Stove Top

Ingredients For solothurn wine soup from switzerland

  • 1 3/4 c
    cups meat stock
  • 1 1/4 c
    white wine (chasselas)
  • 1
    carrot, diced
  • 1/2 c
    leeks, thinly sliced
  • 1/2 c
    light cream
  • 2
    fresh egg yolks
  • pinch paprika
  • salt and pepper to taste
  • 1/2 bunch
    chives, chopped
  • 1 sheet
    puff pastry (rolled out to approximately 9.5? x 16, ” cut into quarters
  • 1
    egg yolk, beaten

How To Make solothurn wine soup from switzerland

  • 1
    Bring meat stock and white wine to a boil in a pan. Reduce heat and simmer for approximately 5 minutes.
  • 2
    Add carrot and leeks to the pan. Simmer for approximately 10 minutes. Remove pan from heat.
  • 3
    Blend cream and egg yolks and whisk gradually into the soup. Bring to just under the boiling point and remove from heat.
  • 4
    Add seasoning.
  • 5
    Divide the soup between the 4 ovenproof soup bowls. Cool for approximately 10 minutes.
  • 6
    Scatter chives over the soup.
  • 7
    Brush the rim of the bowls with beaten egg. Cover with pastry, pressing firmly over rim to seal. Brush the pastry with the remaining egg yolk.
  • 8
    Have your oven preheated to 425 degrees F. Bake approximately 10 minutes on the bottom shelf of oven.
  • 9
    Reduce heat to 350 degrees F. and continue baking for approximately 10 more minutes.
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