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Originally from Terlan/Southern Tyrol, my vienniese variation of this recipe
in its simple elegance and sophisticated frugalness, is the festive coronation for everyone holding a doctorate in alcoholism.
Ingredients for 2l of soup:
0,75l white wine - "SOPHIE - Die junge Wienerin 2007", made by fritz wieninger, from Stammersdorf.
It`s a dry white wine cuvee made of 50% Gruener Veltliner, 30% Welschriesling
and 20% Sauvignon Blanc. This sparkling fresh, racy young wine with a slightly exotical touch perfectly combines with soup, cream and spices.
mountain spring water from Schneeberg area, ca8°dH
"Bei meiner Ehr" soup vegetable
parsley from "Inzersdorf"
black pepper corns
bay leaf
pimento
nutmeg
cinnamon stick
0,25l cream
2 egg yolks of a chicken, known by name (if possible)
make 1l vegetable soup with coarsly sliced onions, accurately brushed rootage, parsley, bay leaf, pepper corns and pimento. After straining, add wine, finely ground nutmeg and cinnamon stick and heat the soup once more.
Season with sea salt, stir in a mixture of cream and yolk, using a whisk.
Can be served with cinnamon croutons.
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