Preparation time approximately 40 minutes, Baking time approximately 20 minutes

Serves 4 with 4 ovenproof soup bowls, capacity approximately 250 ml

Ingredients for wine soup:

  • 400 ml meat stock
  • 300 ml white wine – for an authentic Swiss recipe use Chasselas
  • 1 carrot, diced
  • 100 g leeks, thinly sliced
  • 100 ml single cream
  • 2 fresh egg yolks
  • a pinch of Paprika
  • 1/2 bunch chives, chopped
  • 1 sheet of puff pastry rolled out to approximately 25 x 42 cms
  • 1 egg yolk beaten


  • Bring meat stock to boil in a pan, reduce heat, simmer for approximately 5 minutes
  • add carrot and leaks to pan, simmer for approximately 10 minutes. Remove pan fro heat
  • Blend, whisk gradually 100 ml single cream and 2 fresh egg yolks into the soup, bring to just under the boil, remove from heat.
  • Season the soup with paprika and salt & pepper, divide between soup bowls, cool for approximately 10 minutes.
  • Scatter chives over the soup in each bowl.
  • Cut the sheet of puff pastry into quarters
  • Brush rim of soup bowls with beaten egg. Cover the pastry, pressing firmly over rim of soup bowl to seal. Brush remaining off yolk over pastry.
  • Bake for approximately 10 minutes towards the bottom of the oven preheated to 220 C. Reduce heat to 180 C, continue baking for approximately 10 minutes.

Per person: 31 g fat, 8 g protein, 35 g carbohydrate, 483 calories – recipe & photo from The Swiss Cookbook by Betty Bossi