Recipe courtesy of Rocco DiSpirito

Wine Soup

Save Recipe
Share This Recipe


4 1/2 cups beef broth

6 egg yolks

1/2 cup heavy cream

1/2 cup Riesling wine

Pinch cinnamon

Salt, to taste

2 to 3 slices country bread, toasted and cut into small croutons


  1. In a pot, heat the broth over medium heat until well heated, keeping it at a simmer. Do not bring to a boil. Beat the egg yolks and cream together until they are thick. Mix in wine, cinnamon, and salt. Temper egg yolk and broth. Pour mixture into the broth, mixing continually until the soup is well mixed and creamy. Do not let it boil. Serve with croutons sprinkled over soup.

Asparagus Main Course Soup

Three-Ingredient Pea Soup

Tex-Mex Style Main Course Chicken Soup

Main Challenge: Roasted Tomato and Red Chili Soup

Sparkling Wine Fruit Soup with Sorbet

Honeydew Melon Soup with Ice Wine

Garlic Lovers' Soup with Cheese and White Wine: Billomoise

Poached Pear "Rosy Back Side" in Red Wine Soup