Solothurn Wine Soup

Bring the soup to a boil with the wine. Beat the sauce cream with the egg yolks and add to the hot soup while stirring. Bring to the boil briefly and season.

Pour into ovenproof soup bowls, sprinkle with chives and cool.

Cut out dough rounds about 4 inches larger than soup cup diameter. Brush the edges of the cups with egg yolk. Place the dough loosely over the top. Press smooth on the outside and decorate as desired. Brush the top of the dough with egg yolk.

Bake in a heated oven at 220 °C for about 15 minutes.

Comments on the covered soups

Depending on the size of the baking dish used, the cooking time under the hood varies greatly. Rather leave the baking dish in the stove a little longer and cover the pastry lid with aluminum foil in case it gets too dark. Lukewarm soups do not taste good ! Bake at high temperature at the beginning, so the dough can rise on the spot and then does not fall together. After the halfway point, reduce the temperature a little.

Puff pastry hoods always over cooled soups form. If the puff pastry is placed over a hot or possibly warm soup, it expands, falls into the liquid and can no longer rise.

Tip: As an alternative to fresh chives, you can also use the freeze-dried.

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