Beef and Wine Soup
Eisacktaler Weinsuppe
Overview
This comforting beef and wine soup from the Italian Alps combines rich beef stock with white wine for a warming broth. Topped with cinnamon-spiced toasted bread and creamy Parmesan, it's a simple yet elegant dish that highlights the region's culinary influences. Perfect for a cozy meal.
Ingredients
Seasonings
- 1 litre strong beef stock (or broth)
- 500 ml white wine
- ½ teaspoon ground cinnamon
- 100 ml double cream
Bread
- 4 slices country bread
Fat
- 40 grams unsalted butter
Cheese
- 100 grams freshly grated Parmesan cheese
- Freshly grated Parmesan cheese (to serve)
Method
Stage 1 - Prepare bread
- Fry the bread in the butter on both sides until golden.
- Sprinkle the cinnamon over each slice of bread.
Stage 2 - Cook soup
- Put the stock and the wine together in a large saucepan and bring to the boil.
- Cook for 1 minute only.
- Remove from the heat and set aside.
- Add the cream to the soup and heat gently to warm through.
- Stir the Parmesan into the soup.
Stage 3 - Assemble and serve
- Put one slice of bread in each soup bowl.
- Pour the soup over the bread and sprinkle with a little more Parmesan.
Notes
- Bread: Use stale bread for better texture when toasting.
- Cheese: Freshly grated Parmesan melts better and adds more flavor.
- Wine: Choose a dry white wine that complements the beef stock.
Serving
Serve hot, sprinkled with extra freshly grated Parmesan.
Storage
- Best served immediately; soup base can be refrigerated for 2 days. Reheat gently and assemble fresh.
From Eisacktaler in the Italian Valle d'Isarco - the extreme eastern part of the Alps - comes this heart-warming and delightful soup. There as as many people speak German as they do Italian, thus the name 'wine soup', a good example of the influence neighbouring countries have on the Italian regions and their food.
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