Fränkische Weinsuppe (Franconian Wine Soup)
A recipe for Fränkische Weinsuppe (Franconian Wine Soup) inspired by my time in Würzburg, Germany! This creamy soup is flavored with a blend of vegetables and white wine.
Servings 4 Servings
Ingredients
- 2 tablespoons (28 grams) unsalted butter
- 1 small onion peeled and diced
- 2 medium carrots diced
- 1/2 celeriac (celery root) peeled and diced, or 1/4 if it is especially large (they seem to be smaller at my local grocery store)
- 1/2 leek washed between the layers and thinly sliced
- 1/4 cup (30 grams) all-purpose flour
- 2 cups (470 milliliters) vegetable stock
- 2 cups (470 milliliters) Silvaner or other dry white wine
- 1 cup (240 milliliters) heavy cream
- 2 bay leaves
- 1/2 teaspoon whole black peppercorns
- salt to taste
- 1/8 teaspoon freshly grated nutmeg
- 1/8 teaspoon granulated sugar
To Serve:
- 1/3 cup (80 milliliters) heavy cream
- 2 tablespoons (28 grams) clarified butter Butterschmalz
- 2 slices stale white bread cut into 1/2 inch (1.25 centimeter) cubes
- ground cinnamon
- finely chopped fresh parsley
Instructions
- In a wide pot, melt the unsalted butter over medium low heat.
- Once melted, add the onion, carrot, celeriac, and leek. Cook, stirring occasionally, until softened.
- Sprinkle the flour over the vegetables, then stir to coat evenly.
- Once evenly coated, slowly pour in the vegetable stock, while continuing to stir, then the wine.
- Pour in the 1 cup (240 milliliters) cream, then add the bay leaves and peppercorns.
- Bring the mixture to a low simmer and cook, stirring occasionally, for 20 minutes.
- While the mixture is simmering, whisk the 1/3 cup (80 milliliters) heavy cream either with a whisk in a large bowl or in a stand mixer with a whisk attachment just until stiff peaks form. Transfer to a bowl and refrigerate until ready to serve.
- Place the clarified butter in a large skillet over medium low heat.
- Add the bread cubes and toast, stirring often, until golden on each side.
- Remove from heat, then dust with cinnamon until evenly coated.
- Pour the soup through a fine mesh sieve into a large bowl (preferably with a spout). Add salt, nutmeg, and sugar. Adjust seasonings as needed.
- Transfer the soup between individual bowls, then top with dollops of the whipped cream, a few of the cinnamon bread cubes, and the chopped parsley.
- Serve immediately.