Terlaner Weinsuppe (Terlaner Weinsuppe)
Overview
Terlaner Weinsuppe is a creamy white wine soup from South Tyrol in northern Italy. Dry white wine from Terlan, a wine village near Bolzano, is brought to the boil with strong beef broth, then thickened with egg yolks and cream and sometimes a little flour, whisked continuously over gentle heat until it turns smooth and frothy and must not boil again. It is seasoned with salt and a pinch of cinnamon and served at once in warm bowls. On top go small cubes of white bread fried golden in butter and dusted with cinnamon, which stay crisp in the creamy soup.
History
Wine soups are an old part of Alpine cooking, and a recipe for one with egg yolk, cream and spices was printed in Graz as early as 1688. Terlaner Weinsuppe in its present form was created in 1966, when South Tyrolean restaurateurs refined old recipes for the first South Tyrolean speciality weeks held in Berlin. It became a signature dish of the region and is served in many South Tyrolean inns.
Main ingredients
White wine, beef broth, cream, egg yolks, cinnamon, bread croutons. The soup is built on frothy white wine and cream broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Beef soups · Egg soups · More soups from Italy
Recipe
Method
- 1
Fry the bread cubes in the butter until golden and dust with cinnamon.
- 2
Bring the broth and wine to the boil.
- 3
Whisk the egg yolks with the cream and flour.
- 4
Whisk into the hot broth over low heat until thick and frothy, without boiling.
- 5
Season with salt and cinnamon and serve with the croutons.
- ✓
Serve. About 25 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
