German Riesling Soup Food

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GERMAN CREAM OF VEGETABLE SOUP



German Cream of Vegetable Soup image

Hey, where's the cream? No, no cream here, only delicious healthy soup. This is a VERY healthy, low calorie soup. My family loves it. I serve it with thick slices of German bread.

Provided by Dav59

Categories     Stocks

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 11

1 leek
2 stalks celery
2 carrots
2 potatoes
1 (14 ounce) can tomatoes
2 quarts chicken stock or 2 quarts beef stock
1 teaspoon salt
1 teaspoon dried marjoram
1/2 teaspoon dried oregano
1 teaspoon dried basil
salt & pepper

Steps:

  • Bring the stock to simmer. The taste of the soup will be different depending on which stock you use. You can also use 2 quarts water + boullions.
  • Clean and slice the leek, white/light green part only. Clean and chop the celery. Peel the carrots and potatoes and dice them. Put everything in the simmering stock. Add salt, marjoram, oregano and basil. Simmer for 1-1/2 hour.
  • Take out a big bowl to hold the soup while you use the blender to puree/liquify it.
  • VERY IMPORTANT! Only fill the blender container half full and make sure the steam can escape on top. I usually hold a paper towel over the top to prevent splatter. You can also let the soup cool a bit before you puree/liquify it.
  • Put the pureed/liquified soup back in the pot and reheat. Taste and add salt and pepper if needed. If you have fresh basil around, chop some and sprinkle over the soup.
  • Serve with delicious fresh bread.

GERMAN RIESLING SOUP



German Riesling Soup image

Make and share this German Riesling Soup recipe from Food.com.

Provided by Millereg

Categories     Chicken

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 tablespoons unsalted butter
1 lb turnip, peeled and grated
3 medium leeks, white and light green parts,sliced and washed
1 medium onion, peeled and diced
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 cups riesling wine
2 cups beef or 2 cups chicken broth
4 fluid ounces heavy cream
2 tablespoons minced fresh flat-leaf parsley

Steps:

  • Melt the butter in a soup pot; add the turnips, leeks, and onion, and season with the salt and pepper.
  • Cover and cook the vegetables over medium heat until soft and tender, about 20 minutes, stirring occasionally to make sure they do not brown.
  • Add the wine to the vegetables and simmer over medium heat to reduce by about one half- this will take about 10 minutes.
  • In a blender, process the soup to a coarsely-textured puree.
  • Return the soup to the pan, add the broth, and simmer for 3 or 4 minutes.
  • Add the cream and continue to simmer for 3 to 4 minutes more to thicken slightly.
  • Serve the soup in warmed bowls with a sprinkling of parsley on top.

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