Wine soup with Graubünden air-dried ham

Total time: 25m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 298 Kcal, 12g Protein, 6g Carbohydrates, 23g Fat


  • Soup
  • 1 garlic clove, halved
  • 2 tbsp butter
  • 2 tbsp white flour
  • 6 dl meat bouillon
  • 1.5 dl full cream
  • 2 dl white wine
  • salt and pepper to taste
  • 2 fresh egg yolks
  • Garnish
  • 80 g Graubünden cured ham, thinly sliced
  • 2 tbsp chives, finely chopped

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  • Soup

    Rub the garlic around a pan. Heat the butter in the same pan, add the flour and cook over a medium heat while stirring with a whisk; the flour must not take on any colour. Remove the pan from the heat, pour in the stock and wine at once, bring to the boil, stirring continuously. Reduce the heat, simmer for approx. 10 mins., stirring occasionally. Combine the cream and egg yolk in a bowl. While stirring, add 3 tbsp of hot soup, then pour slowly back into the pan, stirring continuously. Heat the soup again gently, season.
  • Garnish

    Serve the soup, scatter the air-dried ham and chives over the top.
  • Serve with:


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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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