"I bring you this recipe for this very special soup. Each Canton has some specialties and this is one of them from the city of Solothurn. Between 1530 and 1792 French Ambassadors lived in Solothurn and they influenced the cuisine of this beautiful town. That’s how this soup was invented and traditionally it is cooked with Chasselat, the famous white wine from that region."
Soledurner Wysuppe - Swiss White Wine Soup from Solothurn
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- Recipe Card
Prep time: 5mins
Cook time: 35mins
Serves or Makes: 4
Recipe Card
ingredients
- 400 ml Broth
- 200 ml Dry White Wine
- 100 ml Sour Cream
- 2 Egg yolks
- Salt
- Pepper
- chopped Chives
- Puff Pastry
- 1 Egg yolk for brushing
Method
Step 1
Heat up the broth with the wine.
Step 2
Meanwhile mix the 2 egg-yolks with salt and pepper and the sour cream.
Step 3
Mix the soup with a whisk and pour the egg mixture slowly in, while mixing.
Step 4
Let warm up, then pour into 4 oven-proof cups, or jam jars. Sprinkle with chopped chives.
Step 5
Cut 4 discs from the puff pastry, approx. 4 cm bigger than the opening of the cup or jar.
Step 6
Brush the rim of the cups/jars with some egg-yolk and stick the pastry onto the cups/jars. Brush the pastry with the egg-yolk and decorate with some leftover puff pastry, brush these too.
Step 7
Bake in the oven at 200 C for 20 – 25 minutes.