Maienfeld Riesling Cream Soup

• 1 tbsp butter
• 1 tbsp finely chopped onions
• 3 dl Riesling (white wine)
• 3 dl stock
• 3 dl full cream
• 1 tbsp cornstarch
• Salt, pepper, caraway, bay leaf

• Glaze the onions in butter.
• Deglaze with the white wine.
• Add the stock and full cream.
• Bring to the boil.
• Dissolve the cornstarch in a little white wine and use it to thicken the soup.
• Season to taste.
• Froth with an immersion blender.

Since winegrower Brigitte Enderlin took part in the Swiss television programme «Landfrauenküche» over 15 years ago with her Riesling cream soup, the dish has had a firm place in her cooking repertoire. She serves it every year when she and her family welcome guests to their wine cellar during the Maienfeld «Wiikend». To ensure the recipe is a success, she advises that it is important to use a good white wine. Her secret tip: serve the soup with a little finely chopped raw ham as a garnish.