Rieslingsuppe

Name: Rieslingsuppe
Yield: 4 portion(s)
Ingredients: Nutmeg; Pepper (from the mill); Chives; Salt; Cut 4 slices of toast bread without crust into cubes; 100 g Shallots; 2 dl Poultry or vegetable Fund; 2 dl Cream; 2 tbsp Wheat flour; 2 dl Dry riesling (white wine); 50 g Leeks

Soups

Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Rieslingsuppe

		Nutmeg
		Pepper (from the mill)
		Chives
		Salt
		Cut 4 slices of toast bread without crust into cubes
100	g	Shallots
2	dl	Poultry or vegetable Fund
2	dl	Cream
2	tbsp	Wheat flour
2	dl	Dry riesling (white wine)
50	g	Leeks

Instructions for Rieslingsuppe

To prepare the Rieslingsuppe recipe, please follow these instructions:

Day in advance Grate toastbrød dice in (obviously) butter – put them on a paper towel.

Rinse and clean the vegetables gently fry them with 1 tablespoon of butter and add the flour add 1 dl wine and let it boil Fund quiet for 40 minutes, blend, and let it run through a sieve. Add cream and let it boil up again.

Season with spices add the last 100 ml of wine

advantage sliced onion soup over croutons and

Rieslingsuppe

Ingredients for Rieslingsuppe

Instructions for Rieslingsuppe

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