I love soup, and it’s a delightful way to warm your core after ski touring. We skied with the Scott crew in Davos, then enjoyed a lovely meal which started with a bowl of incredibly delicious Malanser Weisswein suppe.
The wine came from Malans on the eastern bank of the uppermost section of the Rhine River, on the eastern edge of Switzerland just 11 miles from Vaduz, the capital of Liechtenstein. As I rode the train to Zurich to return to the States, I passed thru Malans. Majestic Alps tower above the vineyards and farms of the charming village. I’m not surprised that Johanna Spyri found inspiration to write “Heidi” in this area.
White Wine Soup, serves 4
2 tbsp. unsalted butter
1 medium onion, minced
3 cups beef stock
1 1/4 cups light, dry, white wine
1 small carrot, peeled and minced
1 bay leaf
2 sprigs thyme
4 large slices French country bread
6 large egg yolks
1 1/4 cups crème fraîche
Salt and freshly ground black pepper
1. Saute onions in 2 tbsp. butter in a medium stockpot over medium heat. Cook until lightly browned, about 10 minutes. Add stock, wine, carrots, bay leaf, and thyme; bring to a simmer. Continue cooking for 15 minutes.
2. Strain stock and return to the same pot over low heat. Discard solids. In a seperate bowl, beat together egg yolks and crème fraîche. Whisk in 1 cup hot stock, then stir mixture back into pot. Season to taste with salt and pepper. Heat soup to serving temperature, but do not boil. Ladle into four bowls and add plain toasted croutons.
WildSnow recap, January 18-23, 2015