Riesling Soup From the Untersee – Thurgau

From the Middle Ages until the century before last, wine was an everyday food that almost everyone could produce equally. Therefore, many dishes were prepared with wine, while it was diluted for drinking or mixed with exotic spices. And even today, new specialties are created with it, such as the following dish:

Sauté onion and leek in butter on a low fire. Extinguish with clear soup and wine, season with salt and simmer the soup for about five to ten minutes. Strain through a fine sieve and let it boil again briefly.

Stir the egg yolks and cream well in the soup bowl, add the boiling hot soup while stirring continuously. Season with pepper.

* This soup goes well with small bread cubes (croutons) roasted in butter and sprinkled on the soup just before serving.

* Sprinkle with chives if you like.

* With the remaining egg whites can be made Baumnusschroemli.

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