German Riesling Soup; Yum!

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Our most recent potluck theme was set to foods from around the world. Even our nephew C got involved by making a super yummy French Toast Sticks. Kid seriously made some of the best French toast I’ve had. Our group expanded welcoming five new folks to our group. Our buffet ranged from Mexico, Germany, China, Korea, and France; Chinese Spicy Rollups, Mexican Taco Wraps, Korean Style Pork Chops, the Yummilish French Toast, Mexican Fried Icecream and my own German Riesling Soup.



I’m truly excited with how these nights have taken off. The company is wonderful with plenty of smiles to be had. One of our new people is an old co-worker from when I worked for Public Health. The past year there were 5 of us that had been pregnant (Must have been the water in the clinic). My ex-co-worker’s son is about 2 months older than our youngest. They are near the same size and they provided an adorable amount of entertainment. They were very curious about the other, when one was distraught the other would fuss. When one would smile so would the other. I believe our only ill casualty of the night was when us busy moms and dads were enjoying company and we missed a toy ring that fell to the floor. One big baby pup ended up having a good time. None of us could really be mad.

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The night was a wonderful way to wrap up a hectic week. Our little one had shots on Friday and I was counting my blessings that the snow held off until after. When we woke Saturday morning there was a thick blanket of snow decorating the mountains and trees. With the snow and family fun at our potluck it makes it really hard not to get into the Christmas spirit. When I was debating on what to make I came across this recipe for German Riesling Soup. Reading up on it, it said that it was a favorite for around the holidays and after tasting it I can certainly understand why. I’ll admit that while it was cooking the smell had me wondering if it would taste as yummy as the pictures looked. But, seriously, one taste in and I was a believer.



I had never actually cooked with wine before, and I’m not counting enjoying a glass while I played in the kitchen. It’s always been intriguing and a tempting task to try one day. Riesling is one of my favorite wines so this recipe stood out even more. And because a lot of us involved in the Potluck enjoy our wine (maybe a little too much some days) I decided to go with the tip and use more wine and less broth. We also ended up doubling the recipe to accommodate the attendees of the Potluck. One would have been plenty for Hubby and I but I doubted it would go much further than that. After doubling the recipe, we still only had maybe one serving left at the end of the evening.

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I learned some interesting bits with this one. Hubby knew that the recipe called for butter so when he was at the store collecting our ingredients he decided to pick up “European Butter.” When I added it to the pot to sauté the onions I didn’t so much get melting butter as I did plumes of white smoke and had to open windows and turn fans on before the fire alarm went off (our little one was sleeping). To help stop the plumes I thought maybe if I added the onion it would stop. That backfired by a little of the butter that had managed to melt and collect in the pan to splatter out, I still have a couple marks around my wrist. So that experience down I opted to add a drizzle of extra virgin olive oil to sauté the onions. It’s a medium I’m more familiar with and seemingly worked just as well as the butter. I also through in a dash of salt to help bring out the flavor of the onions.



Next came the fun part of adding the wine. And from there we followed the recipe step by step. I wasn’t sure what the crème fraiche was but when I researched it, it is similar to sour cream but less tart and has a higher fat content. Because we are in Southeast Alaska some ingredients are harder to come by or even find. We opted for Daisy sour cream instead of the crème fraiche. The recipe also calls for white bread to make your own crouton crackers for the soup. It suggested stars, but we used a snowman cookie cutter. Feel free to get creative and this is a perfect task for kiddos who want to ‘help’. Let them cut the shapes out of sliced bread and at the end they can sprinkle on the ginger/cinnamon mix. You’ll need to do the frying as the safflower oil is really hot and I suggest having a plate with paper towels ready next to the pan ready to catch. You’ll also need to add more oil as you go as the bread soaks up a good amount. Let them cool and then sprinkle the cinnamon/ginger mix (I just poured a little of each into a small bowl, equal amounts of each and mixed). You can fry up the bread while you wait for the soup to simmer in it’s 10 minute intervals just remember to stir so nothing scalds and keep a close eye on the bread as it can go from beautifully brown to black really quickly.

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I hope you enjoy this as much as we did!

 

All My Love,

Amanda

 




Ingredients Riesling Soup
1 onion (small-medium)
1 tbsp butter
1/8 liter Riesling (dry)
3/4 liter vegetable broth (make it instant)
4 tbsp creme fraiche (I used Sour Cream)
2 tbsp (flat) flour
150 ml heavy cream
1-2 tsp parsley, chopped
salt, white pepper to taste
3 slices white toast bread
3 tbsp safflower oil
some ground cinnamon and ground ginger (optional)

Cooking Instructions
– chop onion fine and saute in butter until transparent, then add wine and let simmer for about 1 min.
– add broth, bring to a boil.
– mix the flour with the creme fraiche and add to soup.
– let soup simmer for 10-15 min, stir couple of times.
– add heavy cream and let simmer for another 10 min.
– cut out of the bread stars and fry them in hot oil until they are crunchy.
– place stars on kitchen paper (takes of the oil); sprinkle them very lightly with cinnamon and ginger (if you like); it adds a tiny touch of ginger/cinnamon which is actually harmonizing very well with the other ingredients.
– spice soup with salt and white pepper to taste and puree with a stick mixer.
– add chopped parsley.
– serve with the cinnamon stars

Tips
The soup should be thick. If the soup is too thin let it simmer longer so it will be thickening.
You can use 1/2 l Riesling and less vegetable broth (stronger wine taste).