Solothurn Wine Soup From Switzerland
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.
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- 1 3/4 c
- cups meat stock
- 1 1/4 c
- white wine (chasselas)
- carrot, diced
- 1/2 c
- leeks, thinly sliced
- 1/2 c
- light cream
- fresh egg yolks
- pinch paprika
- salt and pepper to taste
- 1/2 bunch
- chives, chopped
- 1 sheet(s)
- puff pastry (rolled out to approximately 9.5? x 16, ” cut into quarters
- egg yolk, beaten
1Bring meat stock and white wine to a boil in a pan. Reduce heat and simmer for approximately 5 minutes.
2Add carrot and leeks to the pan. Simmer for approximately 10 minutes. Remove pan from heat.
3Blend cream and egg yolks and whisk gradually into the soup. Bring to just under the boiling point and remove from heat.
5Divide the soup between the 4 ovenproof soup bowls. Cool for approximately 10 minutes.
6Scatter chives over the soup.
7Brush 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.
8Have your oven preheated to 425 degrees F. Bake approximately 10 minutes on the bottom shelf of oven.
9Reduce heat to 350 degrees F. and continue baking for approximately 10 more minutes.