Solothurn Wine Soup

A beautiful presentation of a traditional Swiss soup.

Solothurn Wine Soup
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  1. 1 1/2 cup Meat Stock
  2. 1 cup White Wine
  3. 1 Carrot, diced
  4. 1/2 Leek, thinly sliced
  5. 1/2 cup Cream
  6. 2 Eggs
  7. pinch of Paprika
  8. Salt and Pepper
  9. 1/2 Chives, chopped
  10. 1 Sheet of Puff Pastry
  11. 1 egg yolk
  1. Combine the chicken stock and wine, reduce for five minutes.
  2. Add Carrots and Leeks to the liquid, simmer for ten minutes, and remove from heat.
  3. In a separate bowl combine egg yolks and cream, blend.
  4. Whisk cream mixture into the soup, return to the heat and bring it just under a boil.
  5. Season with paprika and salt and pepper.
  6. Cool for ten minutes and divide into four oven safe bowls
  7. Garnish soup with chives
  8. Cut pastry puff into four quarters
  9. Brush the remaining egg yolk on the brim of each bowl and press down, making sure you seal the edges.
  10. Add a tablespoon of water to the remaining egg yolk and brush the top of the pastry puff.
  11. Bake for 10 minutes at 415 degrees and then for the last ten minutes turn down to 350 degrees.
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