Wine Soup Food

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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

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 CHEESE SOUP



Wine Cheese Soup image

Recipe was created by Polly from Polly's Slow Food restaurant which closed about 25 years ago. This soup was usually accompanied by lavosh crackers and topped with parsley or popcorn. It's rich and delicately flavored, perfect on a chilly Minnesota evening!

Provided by MiaSumitra

Categories     Cheese

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

1/2 lb carrot, sliced thinly
3 stalks celery, sliced
1/2 medium onion
2 tablespoons butter
1/4 cup flour
1 cup shredded sharp cheddar cheese (use high quality cheddar, shred by hand)
1 cup diced canned tomato
3 cups chicken stock
1/8 teaspoon nutmeg
1/4 teaspoon black pepper
1/4 cup dry white wine
1 1/2 cups whipping cream

Steps:

  • Melt butter in large saucepan.
  • Add onion, celery, and carrots and sauté over medium heat until onions are transluscent.
  • Add flour.
  • Add spices, wine, and chicken stock.
  • Gradually add cheese, being careful not to let the soup boil.
  • Add whipping cream slowly, still keeping soup from boiling.
  • Heat through and serve!

Nutrition Facts : Calories 622.5, Fat 50.7, SaturatedFat 30.8, Cholesterol 172.6, Sodium 667.9, Carbohydrate 25.7, Fiber 3.2, Sugar 8.5, Protein 15.7

BEEF AND BARLEY SOUP III



Beef and Barley Soup III image

This is what I consider the ultimate beef soup. Great on a frosty day. For beef stock, I use 2 1/2 quarts water and 6 teaspoons beef base. Also, use inexpensive red wine. No need for the good stuff here, and cheaper actually works better! Try with leftover pot roast.

Provided by Barb Y

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Yield 12

Number Of Ingredients 15

1 tablespoon vegetable oil
1 ½ cups chopped onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
10 cups beef stock
¾ cup barley
1 bay leaf
3 sprigs fresh thyme, chopped
½ cup red wine
2 cups cubed potatoes
2 cups diced cooked beef
1 teaspoon browning sauce
1 ½ cups chopped cabbage
salt and pepper to taste

Steps:

  • In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
  • Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.

Nutrition Facts : Calories 230.5 calories, Carbohydrate 20.1 g, Cholesterol 28.2 mg, Fat 9.3 g, Fiber 4.1 g, Protein 14.2 g, SaturatedFat 3.2 g, Sodium 114.5 mg, Sugar 4.7 g

WINE SOUP



Wine Soup image

Provided by Food Network

Number Of Ingredients 7

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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