Creamy Riesling Soup

5 from 5 votes

This creamy Riesling soup recipe is the first course that was served during our wedding dinner at the German castle 'Burg Rheinstein.' This white wine soup (using German Riesling) is delicate. It 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.

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, Holiday Meal, Soup

Cuisine: German

Keyword: creamy German soup, creamy riesling soup, cremy fall soup, cremy white wine soup

Servings: servings

Calories: 401kcal

Equipment

Leaf cutters I love these, but feel free to use any shape of small cookie cutters that you like. I think star shapes would be super cute as well.
Immersion Blender I love this cordless one!

Ingredients

Riesling Soup

100 grams onion about 1 small onion, I use yellow onion
15 grams butter
125 milliliters Riesling use dry or semi-dry (above 11% alcohol volume)
750 milliliters chicken broth
250 grams sour cream
2 Tablespoons flour
125 milliliters heavy whipping cream
1 Tablespoon chopped parsley

Cinnamon-Dusted Croutons

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

Metric - US Customary

Instructions

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

Nutrition