German Wine Soup Food

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

Ingredients

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.

GERMAN WINE SOUP

German Wine Soup image

This is a creamy, elegant soup. I first had Red Wine Soup several years ago in Wurzberg at the Ratskeller. I found this recipe in a German cookbook and it is the closest I could come to imitating their recipe. You can use white wine, if you wish.

Provided by ChesterCopperPot

Categories German

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

1 large egg
1/2 cup heavy cream
2 tablespoons sugar
1 cup water
1 cup german red wine
creme fraiche (optional)

Steps:

Beat egg with cream and sugar.
Add water and wine to egg mixture.
Heat to gentle simmer. Ladle into serving bowl and top with 1 a dollop of creme fraiche. Serve immediately.

WINE SOUP

Wine Soup image

Provided by Food Network

Number Of Ingredients 7

Ingredients

4 1/2 cups beef broth
6 egg yolks
1/2 cup heavy cream
1/2 cup Riesling wine
Pinch cinnamon
Salt, to taste
2 to 3 slices country bread, toasted and cut into small croutons

Steps:

In a pot, heat the broth over medium heat until well heated, keeping it at a simmer. Do not bring to a boil. Beat the egg yolks and cream together until they are thick. Mix in wine, cinnamon, and salt. Temper egg yolk and broth. Pour mixture into the broth, mixing continually until the soup is well mixed and creamy. Do not let it boil. Serve with croutons sprinkled over soup.

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