Solothurn wine soup (Soledurner Wysüppli)

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 185 Kcal, 4g Protein, 5g Carbohydrates, 13g Fat


  • 1 tbsp butter
  • 1 shallot, finely chopped
  • 1 carrots, finely chopped
  • 150 g leek, finely chopped
  • 4 dl chicken bouillon
  • 2 fresh egg yolks
  • 1 dl single cream for sauces
  • salt to taste
  • 3 dl white wine
  • a little chives, finely chopped

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  • Heat the butter in a pan. Sauté the shallot, carrots and leek for approx. 5 mins. Pour in the stock and white wine, bring to the boil and simmer for approx. 10 mins. Whisk together the single cream and egg yolks. Remove the pan from the heat, slowly pour the cream & egg mixture into the soup while stirring. Return the pan to the heat and bring the soup to just below the boil, season with salt. Plate up the soup, garnish with the chives.
  • Tip:

    Sprinkle with 1 tbsp of coarsely chopped hazelnuts.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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