Terlaner wine soup
The Terlaner wine soup was first served in Berlin in 1965 at a culinary event presenting South-Tyrolean specialities. Andreas Hellrigl, Josef Theiner and Franz Tauber, three renowned South-Tyrolean chefs, have elaborated old recipes and created the Terlane wine soup.
(for 4 people)
1/2 litre broth
50 ml cream
1/4 litre Terlaner
bread cubes of 1 stale roll
1 tablespoon butter
Roast bread cubes in butter and sprinkle with cinnamon.
Pour broth and wine into a saucepan.
Mix cream and yolks until smooth and add to the soup.
Mix until smooth on low heat.
Add a pinch of salt, a little nutmeg and cinnamon.
Pour into bowls. Top with bread cubes and sprinkle with nutmeg and cinnamon.
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"A composition of Terlano’s three most traditional white varieties, namely Pinot Bianco, Chardonnay and Sauvignon, this old cuvée, which was one of the wines produced when the winery was founded, is an extremely complex wine. Pinot Bianco, as the main variety used in the cuvée, provides the freshness and a good acid structure, while Chardonnay delivers a pleasing warmth and mellowness and Sauvignon adds the fine aromatic character."
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