Wine soup

    30 min

    This creamy and flavourful soup is popular on the skiing slopes of northern Italy. Traditionally, it is made with a regional Terlano Pinot Blanc, but you can use any dry white wine for this recipe.

    6 people made this

    Serves: 4 

    • 1 stale bread roll, broken into pieces
    • 1 tablespoon butter, melted
    • ground cinnamon, to taste
    • 5 egg yolks
    • 250ml single cream
    • 250ml Pinot Blanc, or white wine of choice
    • 500ml beef stock

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. To make the croutons, in a small frying pan add the melted butter and pieces of stale bread. Fry until crisp. Dust with cinnamon and set aside on kitchen paper.
    2. Beat the egg yolks, cream and white wine together.
    3. In a large heavy-bottomed saucepan over a low heat, warm the beef stock (do not allow it to simmer). Slowly add the egg yolk, cream and wine mixture. Continue to heat while whisking vigorously until thickened and creamy.
    4. Ladle the soup into pre-warmed bowls and serve with croutons and a pinch of cinnamon.

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