Soup
Solothurner Weinsuppe
Solothurn Wine Soup
A light, elegant soup of vegetable broth, white wine and cream, poured hot over finely cut leek and carrot. The original recipe serves 4 to 5.
A Solothurn classic
Zutaten
IngredientsTick off ingredients as you go.
Nährwerte
Nutrition · per serving
| Energy | 941 kJ / 227 kcal |
|---|---|
| Fat | 10 g |
| of which saturates | 5.7 g |
| Carbohydrate | 14 g |
| of which sugars | 6.4 g |
| Fibre | 1.9 g |
| Protein | 2.8 g |
| Salt | 2.6 g |
Estimate for the original amounts, per serving. Salt added to taste is not included. Calculated from the Swiss Food Composition Database (V7.1, FSVO).
Zubereitung
Directions- 1
Wash the leek and carrots and cut them into very fine strips.
- 2
Bring the broth to a boil. Mix the cornstarch with a little water and quickly stir it into the broth.
- 3
Add the wine and stir in the cream. Season with salt and pepper to taste.
- 4
Divide the leek and carrot strips among the soup bowls and pour the hot soup over them.
Tipp · Serving
Serve with toasted bread cubes and fresh chives or parsley.
En Guete!
Bon appétit · Buon appetito · Bun appetit · Enjoy your meal
First published in the Arizona Swiss Society's Valley Echo newsletter, Summer–Fall 2025.
A bit of history
Geschichte
Where Solothurner Weinsuppe comes from, gathered from reliable sources such as the Culinary Heritage of Switzerland inventory.
Solothurn has a long link with fine food. According to the Historical Dictionary of Switzerland, the first regular French ambassador to the Swiss Confederation settled in Solothurn in 1530, and from 1552 to 1792 the embassy was housed in the former Franciscan monastery. The wine magazine VINUM writes that refined cooking came to Solothurn in the time of the French ambassadors, from the 16th to the 18th century, and that the city's specialty, the Soledurner Wysüppli, comes from that period.
Sources
- Ambassador · Historisches Lexikon der Schweiz (HLS)
- Solothurner Weinsüppchen · VINUM
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