Wijnsoep Wine Soup
Elevate your culinary repertoire with Wijnsoep, or Wine Soup—a traditional Dutch dessert that's as luxurious as it is unique. This elegant recipe combines the fragrant notes of dry white wine, cinnamon, and lemon zest with a velvety base of egg yolks, heavy cream, and a touch of cornstarch for perfect thickness. Lightly sweetened with sugar and delicately spiced with ground nutmeg, this silky soup is the ultimate blend of warmth and sophistication. Ideal for colder days or special occasions, Wijnsoep is a quick yet impressive dish that’s ready in just 25 minutes. Serve it warm in small bowls or cups, garnished with a sprinkle of nutmeg or a dollop of whipped cream, and watch it captivate your guests’ taste buds with its refined flavors. Perfect for those seeking a rich yet light dessert, this wine soup is a delightful twist on indulgence.
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Recipe Information
Ingredients
- 500 ml Dry white wine
- 250 ml Water
- 50 g Sugar
- 1 piece Cinnamon stick
- 1 teaspoon Lemon zest
- 3 pieces Egg yolks
- 100 ml Heavy cream
- 1 tablespoon Cornstarch
- 1 pinch Salt
- 0.25 teaspoon Ground nutmeg
Instructions
In a medium saucepan, combine the white wine, water, sugar, cinnamon stick, and lemon zest. Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir occasionally to dissolve the sugar. Let the mixture simmer gently for 5 minutes to infuse the flavors.
While the wine mixture is simmering, whisk the egg yolks with the heavy cream and cornstarch in a medium bowl until smooth. This will create the thickening base for the soup.
Remove the saucepan from heat and discard the cinnamon stick. Slowly pour about 1/4 cup of the hot wine mixture into the egg yolk mixture while whisking constantly. This step, called tempering, prevents the eggs from curdling.
Gradually whisk the tempered egg mixture back into the saucepan with the remaining wine mixture. Return the saucepan to low heat and cook the soup gently, stirring constantly with a wooden spoon, until it thickens slightly. Do not let the soup boil, as this may cause it to curdle.
Once the soup has thickened to a velvety consistency, remove it from heat. Stir in a pinch of salt and ground nutmeg for added depth of flavor.
Ladle the wine soup into bowls or cups and serve immediately. Optionally, garnish with a dash of ground nutmeg or a small dollop of whipped cream for presentation.
Nutrition Facts
Calories |
1145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 230 mg | 10% | |
| Total Carbohydrate | 74.8 g | 27% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 54.9 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 147 mg | 11% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 423 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
