Creamy Riesling Soup
This creamy Riesling soup recipe is the first course that was served during our wedding dinner at the German castle 'Burg Rheinstein.' This white wine soup (using German Riesling) is delicate. It has a surprisingly vibrant flavor profile and the cinnamon-dusted croutons are the perfect finishing touch. Riesling soup is the perfect meal to transition into the cooler months of the year.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 100 g onion (about 1 small onion, I use yellow onion)
- 15 g butter
- 125 ml Riesling (use dry or semi-dry (above 11% alcohol volume))
- 750 ml chicken broth
- 250 g sour cream
- 2 tbsp flour
- 125 ml heavy whipping cream
- 1 tbsp chopped parsley
- 2 slice bread (I like to use white sandwich bread for this recipe, but a white sourdough works great too)
- 25 g butter
- cinnamon (for dusting your bread croutons)
Instructions
- 1
Finely chop the onion and saute in butter over medium heat until translucent.
- 2
Add the wine and bring to a boil for about 1 minute before adding in the broth. Return to a boil.
- 3
Whisk together the sour cream and flour and add in the broth-wine mixture. Reduce to medium-low heat and let simmer for 10 minutes, stirring occasionally.
- 4
Add the heavy whipping cream and let simmer for an additional 10 minutes.
- 5
Using a small cookie cutter in any shape, cut out 12 little bread shapes from the 2 slices of bread. I used a little leaf cutter, but stars or hearts would be cute, too!
- 6
Cook in butter over medium heat until browned, then transfer to a plate covered with paper towel and dust with a thin layer of cinnamon.
- 7
Season the soup with salt and pepper, then puree using an immersion blender.
- 8
Stir in the fresh parsley, reserving some for garnish. Right before serving, add another splash of wine, then top with your cinnamon-dusted croutons.