Northern Italian “Wine Soup” Recipe | Weinsuppe

Wine soup? You heard that right! And no, it’s not just a glass of wine… This unusual soup comes from Trentino-Alto Adige, a northern Italian region which shares a lot of cultural traditions with Austria, hence the Germanic name “weinsuppe.”

Northern Italian “Wine Soup” Recipe | Weinsuppe

It’s difficult to describe this delicious soup to those who haven’t tried it, especially because the ingredients can seem strange (until you taste it, that is). It’s both light and hearty at the same time, with a deeply savory taste from the broth and wine despite the sweeter ingredients like cinnamon and cream. It’s incredible on a chilly day! 

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WEINSUPPE RECIPE

Makes: 2 to 3 servings

Cook Time: 45 minutes

For this recipe, you will need:

• 2 tablespoons (30 g) unsalted butter

• 3 to 4 slices of homemade bread (best if it’s slightly stale), cubed

• 1 tablespoon ground cinnamon

• 2 ¼ cups (530 ml) beef broth

• 1 cup (235 ml) white wine

• 1 cup (235 ml) heavy cream

• 6 egg yolks

• A pinch of ground nutmeg

• Fresh black pepper

• Salt

Melt the butter in a pan over medium heat. Add the cubed bread and toast until the bread becomes golden. Add the cinnamon, stir all together, then set the croutons aside for later.

Set up a “bain-marie” by half filling a pot with water and placing a large, heat resistant bowl on top. The pot should have just enough water so that the bowl touches the water surface. Into the bowl, add the beef broth, white wine and cream. Whisk the egg yolks and add them into the bowl as well. Season with nutmeg, some black pepper, and a generous sprinkle of salt.

Heat the soup in the bain-marie over medium-low heat, stirring gently with a whisk. Cook the soup until it thickens slightly (not quite as thick as eggnog, just a little thicker than pure liquid), but don’t let it boil. As it nears completion, salt it again to taste if needed.

When the soup has thickened, remove it from the heat and use a hand mixer or whisk to whip in a little bit of air—it should get slightly foamy on top. Serve immediately, topped with the cinnamon croutons.

Buon appetito!