solothurn wine soup from switzerland

Name: Solothurn Wine Soup From Switzerland
Prep time: 40 min
Cook time: 50 min
Yield: 4
Cuisine: Eastern European
Ingredients: 1 3/4 cup(s) cups meat stock; 1 1/4 cup(s) white wine (chasselas); 1 - carrot, diced; 1/2 cup(s) leeks, thinly sliced; 1/2 cup(s) light cream; 2 - fresh egg yolks; - pinch paprika; - salt and pepper to taste; 1/2 bunch(es) chives, chopped; 1 sheet(s) puff pastry (rolled out to approximately 9.5? x 16, ” cut into quarters; 1 - egg yolk, beaten

3 Pinches

Baby Kato

Beautiful Shore Country, NB

Updated on Jul 16, 2015

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.

Rate

No Image

prep time 40 Min

cook time 50 Min

method Stove Top

yield 4 serving(s)

Ingredients

1 3/4 cups cups meat stock
1 1/4 cups white wine (chasselas)
1 - carrot, diced
1/2 cup leeks, thinly sliced
1/2 cup 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

Step 1

Bring meat stock and white wine to a boil in a pan. Reduce heat and simmer for approximately 5 minutes.

Step 2

Add carrot and leeks to the pan. Simmer for approximately 10 minutes. Remove pan from heat.
Step 3

Blend cream and egg yolks and whisk gradually into the soup. Bring to just under the boiling point and remove from heat.
Step 4

Add seasoning.
Step 5

Divide the soup between the 4 ovenproof soup bowls. Cool for approximately 10 minutes.
Step 6

Scatter chives over the soup.
Step 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.
Step 8

Have your oven preheated to 425 degrees F. Bake approximately 10 minutes on the bottom shelf of oven.
Step 9

Reduce heat to 350 degrees F. and continue baking for approximately 10 more minutes.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes