Riesling Soup
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g onion (s)
- 1 tablespoon butter
- ml ⅛ white wine (Riesling)
- 0.5 liter ½ vegetable stock, fine
- 0.25 liter ¼ sour cream
- 2 tablespoon flour, smooth
- 100 ml cream
- Parsley, chopped
- salt
- pepper
- 3 slices toast
- 2 tablespoons oil
- cinnamon
Print Recipe
Pin Recipe Instructions
- Finely chop the onion and sauté in butter. Pour in the wine and simmer for about a minute. Then pour in the broth (preferably homemade) and bring to the boil. Whisk sour cream with flour (you can make it right at the beginning) and stir in. Let the soup simmer on a low flame for about 10 minutes. Every now and then you should stir. Then pour in the cream and simmer the soup for another 10 minutes.
- Cut out 12 small stars from the toast slices and fry them on both sides in hot oil until crispy. Drain on kitchen paper and sprinkle thinly with cinnamon.
- Finally, the soup is seasoned with salt and white pepper and whipped with a hand blender until frothy. To top it off, the parsley is stirred in. That gives it another special touch. Important: Do not add too much salt because the soup has a characteristic and spicy taste of its own.
- Now the Riesling soup is ready. It is served with the cinnamon stars as an insert.
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