This creamy Riesling soup recipe is a delicate white wine soup using delicious German Riesling and topped with cinnamon-dusted croutons.
It was the first course that was served during our wedding dinner at the German castle 'Burg Rheinstein.'
This soup has a surprisingly vibrant flavor profile and the cinnamon-dusted croutons are the perfect finishing touch. Riesling soup is the perfect meal to transition into the cooler months of the year.
Marco Hecher, the castle's owner, was generous enough to share his soup recipe to be featured here. He also sent me the recipe for the heavenly entrée the castle prepared for us, Mediterranean-style veal rollups.
Riesling is not all sweet
In fact, most Rieslings produced in Germany are on the dryer side. Somehow the American market almost exclusively demands sweeter Rieslings, missing out on the dry or semi-dry kind that I love so much.
Growing up in the Mosel valley, I was surrounded by Riesling grapes overgrowing the slate-covered hills. At night when the air cooled, we would find spots in the vineyard to sit on the sun-heated slate that keep its warmth hours after the sun set (which is also great for the Riesling grapes).
Luckily, dry or semi-dry Rieslings are starting to become more popular at American restaurants. Visit any larger scale wine or liquor store, and you should be able to find a few different dry and semi-dry Rieslings.
Which Riesling for Riesling soup?
Sweeter Rieslings have their time and place. A nice Spätlese with dessert is a match made in heaven! But if you haven't tried a less sweet, more balanced Riesling, here's your invitation.
A semi-dry Riesling is the kind you want to buy for this soup. Not sure what that means (sometimes bottles won't tell you)? Look for the alcohol volume. Anything above 11% should be great to use.
After you're done cooking, pour some more of this Riesling for yourself (and whoever else you want to share it with).
More soup recipes
Creamy Riesling Soup
- 2 slices bread I like to use white sandwich bread for this recipe, but a white sourdough works great too
- 25 grams butter
- cinnamon for dusting your bread croutons
- Finely chop the onion and saute in butter over medium heat until translucent.100 grams onion, 15 grams butter
- Add the wine and bring to a boil for about 1 minute before adding in the broth. Return to a boil.125 milliliters Riesling, 750 milliliters chicken broth
- Whisk together the sour cream and flour and add in the broth-wine mixture. Reduce to medium-low heat and let simmer for 10 minutes, stirring occasionally.250 grams sour cream, 2 Tablespoons flour
- Add the heavy whipping cream and let simmer for an additional 10 minutes.125 milliliters heavy whipping cream
- Using a small cookie cutter in any shape, cut out 12 little bread shapes from the 2 slices of bread. I used a little leaf cutter, but stars or hearts would be cute, too!2 slices bread
- Cook in butter over medium heat until browned, then transfer to a plate covered with paper towel and dust with a thin layer of cinnamon.25 grams butter, cinnamon
- Season the soup with salt and pepper, then puree using an immersion blender.
- Stir in the fresh parsley, reserving some for garnish. Right before serving, add another splash of wine, then top with your cinnamon-dusted croutons.1 Tablespoon chopped parsley