Solothurn Wine Soup originates from the Solothurn in the Bernese Mittelland area which is in the north-west region of Switzerland. The town of Solothurn got its name from the Roman-era settlement Salodurum. Solothurn is a pedestrian-only town, and has an impressive array of Baroque architecture, combining Italian Grandezza, French style, and Swiss ideas.
The Wine Soup is influenced by all of the surrounding regions and is a beautiful presentation of a traditional Swiss soup.
Solothurn Wine Soup
- 1 ½ cup meat stock
- 1 cup white wine
- 1 carrot, diced
- ½ leek, thinly sliced
- ½ cup cream
- 2 eggs
- Pinch of paprika
- Salt and pepper
- ½ chives, chopped
- 1 sheet of puff pastry
- 1 egg yolk
- Combine the chicken stock and wine, reduce for five minutes.
- Add carrots and leeks to the liquid, simmer for ten minutes and remove from heat.
- In a seperate bowl combine egg yolks and cream, and blend.
- Whisk cream mixture into the soup, retunt to the heat and bring it just under a boil.
- Season with paprika, salt and pepper.
- Cool for ten minutes and divide into four oven safe bowls.
- Garnish soup with chives.
- Cut pastry puff into four quarters.
- Brush the remaining egg yolk on the brim of each bowl and press down, making sure you seal the edges.
- Add a tablespoon of water to the remaining egg yolk and brush the top of the pastry puff.
- Bake for 10 minutes for 415 degrees and then for the last ten minutes turn down to 350 degrees.