Cold Wine Soup Kalte Weinsuppe Recipes

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COLD WINE SOUP (KALTE WEINSUPPE)



Cold Wine Soup (Kalte Weinsuppe) image

Posted for Zaar World Tour 2005. From a cookbook of countries along the Danube, this came from Austria, right next door to Germany, so I've classified as Germanic. I have not tried this recipe yet, but it sounds wonderful. Please note that it calls for 1 cup of already whipped cream (not 1 cup of whipping cream). Hopefully the calorie and fat content will reflect this! (Looks like it did.) Cook time includes chill time.

Provided by Kumquat the Cats fr

Categories     Clear Soup

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 5

5 cups vegetable broth
1 cup dry white wine
1 teaspoon orange zest
1 cup whipped cream
3 orange slices, thin, cut in half

Steps:

  • Combine broth, wine and orange peel in a 2 quart pot.
  • Bring to a fast boil, remove from heat, and pour into bowl or soup tureen.
  • Refrigerate until thoroughly chilled (about 3 hours).
  • Serve with a dollop of whipped cream on top and garnish with half an orange slice.

Nutrition Facts : Calories 61.7, Fat 2.2, SaturatedFat 1.4, Cholesterol 7.6, Sodium 15, Carbohydrate 3.2, Fiber 0.2, Sugar 1.7, Protein 0.4

WINE SOUP



Wine Soup image

Provided by Food Network

Number Of Ingredients 7

4 1/2 cups beef broth
6 egg yolks
1/2 cup heavy cream
1/2 cup Riesling wine
Pinch cinnamon
Salt, to taste
2 to 3 slices country bread, toasted and cut into small croutons

Steps:

  • In a pot, heat the broth over medium heat until well heated, keeping it at a simmer. Do not bring to a boil. Beat the egg yolks and cream together until they are thick. Mix in wine, cinnamon, and salt. Temper egg yolk and broth. Pour mixture into the broth, mixing continually until the soup is well mixed and creamy. Do not let it boil. Serve with croutons sprinkled over soup.

WHITE WINE CHICKEN SOUP



White Wine Chicken Soup image

Amazing, fill-your-house-with-an-aroma-to-drool-for, easy chicken soup. The longer it cooks, the better it gets. The best is made by my mother, but the rest of us can make this wonderful facsimile. Easily multiplied, exceedingly flexible - have fun! The soup is quite good after 2 hours, but the longer it cooks, the more mellow the flavor will be. If you can, leave it for as many as 6 hours (this is a good recipe when you're in the house all day). Serve with croutons or soup nuts, if desired.

Provided by Miriam E D

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 2h20m

Yield 10

Number Of Ingredients 16

½ (2 to 3 pound) whole chicken
2 parsnips, peeled and chopped
1 medium head garlic, peeled
2 large onions, chopped
5 carrots, chopped
2 zucchini, chopped
½ cup chopped fresh parsley
2 stalks celery, chopped
2 potatoes, peeled and chopped
1 sweet potato, peeled and cubed
1 packet chicken vegetable soup mix
1 tablespoon dried oregano
1 teaspoon paprika
8 cups water
½ (750 milliliter) bottle white wine
salt and pepper to taste

Steps:

  • In a large soup pot or Dutch oven, combine chicken, parsnips, garlic, onions, carrots, zucchini, parsley, celery, potatoes, sweet potato, soup mix, oregano, paprika, water, wine, salt and pepper. Cover and bring to a boil over high heat. Boil 30 minutes, partially covered, then reduce heat to low and simmer another 90 minutes.

Nutrition Facts : Calories 209.7 calories, Carbohydrate 26.1 g, Cholesterol 25.1 mg, Fat 4.5 g, Fiber 4.5 g, Protein 10.8 g, SaturatedFat 1.2 g, Sodium 218.4 mg, Sugar 6.2 g

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