Hot wine soup recipe. Perfect for cold days
Enjoy a sweet and spiced wine soup. This comforting soup combines white wine, warm spices, and a rich, creamy finish. Get the full recipe!
Ingredients
4 cups dry white wine
4 cups chicken or vegetable broth
1/2 cup sugar (or more, to taste, depending on the wine's sweetness)
2-3 whole cloves
1 cinnamon stick
2-3 strips lemon zest (use a vegetable peeler)
4 egg yolks
1/2 cup heavy cream or crème fraîche (optional, for richness)
Optional garnishes:
Croutons or toasted bread cubes
Raisins or currants (soaked in warm water or rum if desired)
Toasted slivered almonds
Instructions
Combine wine, broth, and spices: In a large saucepan or pot, combine the white wine, chicken or vegetable broth, sugar, cloves, cinnamon stick, and lemon zest.
Simmer: Bring the mixture to a simmer over medium heat. Reduce the heat to low, cover the pot, and simmer gently for about 15-20 minutes to allow the flavors to meld.
Whisk egg yolks: While the soup is simmering, whisk the egg yolks in a medium bowl until they are light and slightly frothy.
Temper the egg yolks: This is a crucial step to prevent the eggs from scrambling. Slowly ladle about 1 cup of the hot wine mixture into the bowl with the egg yolks, whisking constantly. This will gradually raise the temperature of the yolks.
our egg mixture into the soup: Slowly pour the tempered egg yolk mixture back into the simmering soup, whisking constantly. Do not boil the soup after adding the egg yolks, as this will cause them to curdle.
Add cream (optional): If using, stir in the heavy cream or crème fraîche. Heat through gently, but do not boil.
Remove spices and zest: Remove the cloves, cinnamon stick, and lemon zest from the soup.
Taste and adjust: Taste the soup and adjust the sweetness with more sugar if needed. Add a pinch of salt if desired.
Serve: Ladle the hot wine soup into bowls. Garnish with croutons or toasted bread cubes, raisins or currants, and/or toasted slivered almonds, if desired.
