Solothurn wine soup (Soledurner Wysüppli)

Solothurn wine soup (Soledurner Wysüppli)

Total: 30 Min. | Active: 30 Min.
Nutritional value / person: 185 kcal
, Fat: 13 g
, Carbohydrate: 5 g
, Protein: 4 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

1tbsp butter
1 shallot, finely chopped
1 carrot, finely chopped
150g leek, finely chopped
4dl chicken bouillon
3dl white wine
1dl single cream for sauces
2 fresh egg yolks
salt to taste
a little chives, finely chopped
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How it's done

Heat the butter in a pan. Sauté the shallot, carrots and leek for approx. 5 mins. Pour in the stock and white wine, bring to the boil and simmer for approx. 10 mins. Whisk together the single cream and egg yolks. Remove the pan from the heat, slowly pour the cream & egg mixture into the soup while stirring. Return the pan to the heat and bring the soup to just below the boil, season with salt. Plate up the soup, garnish with the chives.

Good to know
Tip: Sprinkle with 1 tbsp of coarsely chopped hazelnuts.

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