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