WINE SOUP
Provided by Food Network
Number Of Ingredients 7
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.
LEEK AND STILTON SOUP WITH PORT
Steps:
- In a large saucepan cook the leek, the celery, and the carrot with the bay leaf and the thyme in the butter over moderate heat, stirring, for 5 minutes, or until the vegetables are softened. Add the potatoes, peeled and sliced thin, and the broth and simmer the mixture, covered, for 15 minutes, or until the potatoes are very tender. Discard the bay leaf and in a blender purée the soup in batches. Transfer the purée to the cleaned pan and stir in the half-and-half. Heat the soup over low heat, whisk in the Stilton, whisking until the cheese is melted and the soup is smooth, and whisk in the Port and salt and pepper to taste. (Do not let the soup boil.) Serve the soup garnished with the chives.
WILD MUSHROOM SOUP WITH PORT WINE
This mix of ingredients is pure perfection. Satisfying creaminess combined with a wonderful mix of mushrooms... de-lish!
Provided by pamela peake
Categories Cream Soups
Time 2h
Number Of Ingredients 11
Steps:
- 1. Soak dried wild mushrooms in hot vegetable stock for an hour. Strain, save liquid and chop mushrooms.
- 2. Saute shallots in butter until translucent. Add all the mushrooms, both fresh and wild. Cook until very little liquid remains.
- 3. Add port wine and reduce liquid again until most of the liquid is gone. Add in 1/2 cup of flour. Stir well to avoid lumps. Add saved mushroom liquid, cook for 1/2 hour at low simmer.
- 4. Add in light and heavy creams, bring just to a boil then turn to low and simmer for 1/2 an hour. Add salt and pepper to taste. Sprinkle with fresh chopped parsley and enjoy.
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.
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