Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 3 tablespoon butter
- 1 large vegetable onion (s)
- 500 ml white wine (Riesling), dry
- 500 ml poultry stock
- 1 tablespoon flour
- 250 ml cream
- 2 egg yolks
- Salt and pepper, whiter from the mill
- 2 slices toast
- some chervil, fresh
Print Recipe
Pin Recipe Instructions
- Sweat the onions in 2 tablespoons butter. Pour on the Riesling and the poultry stock. Put the lid on halfway and reduce the stock by half.
- Form a dumpling out of 1 tablespoon flour and 1 tablespoon butter. Beat the dumpling under the broth with a whisk, let it simmer for 5 minutes. Then stir in the cream and bring to the boil again briefly.
- Season to taste with salt and freshly ground white pepper. Finally, alloy the soup with the egg yolks, do not let it boil any more.
- For the croutons, cut the toast into small cubes and fry them in hot butter until golden brown. Put the soup in plates and serve with the croutons and fresh chervil.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below