German Riesling Soup Recipes
GERMAN RIESLING SOUP
Make and share this German Riesling Soup recipe from Food.com.
Provided by Millereg
Categories Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a soup pot; add the turnips, leeks, and onion, and season with the salt and pepper.
- Cover and cook the vegetables over medium heat until soft and tender, about 20 minutes, stirring occasionally to make sure they do not brown.
- Add the wine to the vegetables and simmer over medium heat to reduce by about one half- this will take about 10 minutes.
- In a blender, process the soup to a coarsely-textured puree.
- Return the soup to the pan, add the broth, and simmer for 3 or 4 minutes.
- Add the cream and continue to simmer for 3 to 4 minutes more to thicken slightly.
- Serve the soup in warmed bowls with a sprinkling of parsley on top.
RAHMSCHNITZEL (GERMAN SCHNITZEL IN CREAMY MUSHROOM SAUCE)
I lived in Germany for 7 years and fell in love with Rahmschnitzel. Every recipe I found says to use dry white wine in the sauce. Every time I made it, something was missing. It wasn't that "Yep, I'm in Germany" taste. Then my beautiful wife had a Riesling one night and I used it. Now we're back in Germany!
Provided by Russ
Categories Veal Recipes
Time 1h5m
Yield 3
Number Of Ingredients 12
Steps:
- Place veal in a 9-inch square dish (or bigger if desired) and pour lemon juice over top. Marinade for 30 minutes, basting occasionally.
- Remove veal from lemon juice and pat dry.
- Preheat the oven to 200 degrees F (95 degrees C).
- Combine flour, 1 teaspoon salt, 1 teaspoon pepper, and paprika in a bowl. Place veal in the mixture and turn to coat evenly.
- Melt butter in a large skillet over medium-high heat. Add veal and fry until evenly browned, 2 to 4 minutes per side. Pour in Reisling and cook for 2 more minutes.
- Use tongs to transfer veal to an oven-safe platter. Place in the preheated oven to keep warm.
- Add mushrooms and chives to the liquid in the skillet; season with remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir to combine and cook until mushrooms are soft, about 3 minutes. Remove from heat and immediately add cream. Mix thoroughly until you see no more white cream, but a consistently light brown sauce.
- Remove veal from the oven and cover with the mushroom-cream sauce.
Nutrition Facts : Calories 580.3 calories, Carbohydrate 25.7 g, Cholesterol 211.1 mg, Fat 39.7 g, Fiber 3.5 g, Protein 26.7 g, SaturatedFat 23.2 g, Sodium 1168.6 mg, Sugar 2 g
GERMAN WINE SOUP
This is a creamy, elegant soup. I first had Red Wine Soup several years ago in Wurzberg at the Ratskeller. I found this recipe in a German cookbook and it is the closest I could come to imitating their recipe. You can use white wine, if you wish.
Provided by ChesterCopperPot
Categories German
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Beat egg with cream and sugar.
- Add water and wine to egg mixture.
- Heat to gentle simmer. Ladle into serving bowl and top with 1 a dollop of creme fraiche. Serve immediately.
GERMAN LENTIL SOUP
This is a really good lentil soup recipe I created based on the favorite German Lentil Soup which has been served for years at Karl Ratzsch's in Milwaukee. Serves a small crowd, tastes great the next day, and freezes well. Garnish with croutons.
Provided by CLAIRELLEN
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 8h10m
Yield 8
Number Of Ingredients 15
Steps:
- Place lentils in a 5 to 6 quart slow cooker. Add chicken stock, bay leaf, carrots, celery, onion, and ham. Season with Worcestershire sauce, garlic powder, nutmeg, hot pepper sauce, caraway seed, celery salt, parsley, and pepper.
- Cover, and cook on Low for 8 to 10 hours. Remove bay leaf before serving.
Nutrition Facts : Calories 220.5 calories, Carbohydrate 34.2 g, Cholesterol 9.9 mg, Fat 2.3 g, Fiber 16 g, Protein 16 g, SaturatedFat 0.7 g, Sodium 607.7 mg, Sugar 3.2 g
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