The recipe for South Tyrolean wine soup
White wine soup is an absolute classic here in South Tyrol. Especially in the municipality of Eppan, the largest wine-growing community in the country, it is often served. Whether as a starter for an evening dinner or as a light lunch – the South Tyrolean wine soup convinces with its unique taste.
The ingredients for the wine soup
For four servings of soup:
250 ml strong meat stock
125 ml white wine (e.g. Pinot Blanc)
3 egg yolks
100 ml cream
a pinch of nutmeg
a pinch of cinnamon
salt and white pepper to season
For the croutons:
2 slices of toast
butter for frying
a little cinnamon and nutmeg
The preparation of the wine soup
Pour the meat stock and white wine into a pot. Mix the cream with the egg yolk and add it. Then heat slowly and whisk until frothy without the egg yolk curdling. Caution: The soup must never boil!
Once the soup is whipped until frothy, season with nutmeg, cinnamon, salt and pepper.
Remove the crusts from the toast and cut into small cubes. Melt the butter in a pan, add the toast cubes and toast until golden brown. Finally, sprinkle with a little nutmeg and cinnamon and remove from the pan immediately.
Serve the wine soup in soup plates, sprinkle with the cinnamon croutons, garnish with fresh herbs if desired and serve hot.
Tip: Overcooked Pinot Blanc goes particularly well with wine soup, well chilled.
Bon appétit and cheers!
The recipe and photo are from https://www.eppan.com