{"id":14799,"date":"2021-04-04T06:32:47","date_gmt":"2021-04-04T05:32:47","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2021\/04\/04\/soledurner-wysuppe-wine-soup-from-solothurn-switzerland\/"},"modified":"2024-10-27T12:28:50","modified_gmt":"2024-10-27T04:28:50","slug":"soledurner-wysuppe-wine-soup-from-solothurn-switzerland","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2021\/04\/04\/soledurner-wysuppe-wine-soup-from-solothurn-switzerland\/","title":{"rendered":"Soledurner Wysuppe – Wine Soup from Solothurn, Switzerland"},"content":{"rendered":"

Diesen Monat reist die Kulinarische Weltreise von Volkermampft<\/a> in die Schweiz! Mein Geburtsland, meine alte Heimat, die mir logischerweise sehr am Herzen liegt! Deshalb bringe ich Euch hier eine ganz spezielle Suppe aus Solothurn, die Soledurner Wysuppe. Jeder Kanton hat seine Spezialit\u00e4t und in Solothurn ist diese Suppe eine davon. Zwischen 1530 und 1792 lebten franz\u00f6sische Ambassadoren in Solothurn und die pr\u00e4gten die Speisen dieser sch\u00f6nen Stadt. So entstand diese Suppe, die traditionell mit Chasselat, dem bekannten Weisswein dieser Region, gekocht wird.\u00a0<\/p>\n

************<\/em><\/p>\n

This month we from the Culinary World travel from Volkermampft<\/a> travel to Switzerland! It is my birth country, my old home I love so much. That’s why I bring you this recipe for this very special soup. Each Canton has some specialties and this is one of them from the city of Solothurn. Between 1530 and 1792 French Ambassadors lived in Solothurn and they influenced the cuisine of this beautiful town. That’s how this soup was invented and traditionally it is cooked with Chasselat, the famous white wine from that region.\u00a0\u00a0<\/em><\/p>\n\n

\n
\"Soledurner<\/figure>\n<\/div>\n\n

Fuer 4 Portionen:
400 ml Br\u00fche
200 ml trockener Weisswein, Chasselat wenn m\u00f6glich
100 ml Saure Sahne
2 Eigelb
Salz und Pfeffer
Schnittlauch
Bl\u00e4tterteig
Eigelb zum Bepinseln<\/p>\n

Die Br\u00fche mit dem Weisswein aufheizen. Unterdessen die 2 Eigelbe mit Salz und Pfeffer und der Sauren Sahne gut vermischen. Die Br\u00fche mit dem Schwingbesen mischen und langsam die Eimischung einfliessen lassen. Aufw\u00e4rmen lassen, dann in 4 Tassen oder Gl\u00e4ser verteilen. Mit gehacktem Schnittlauch bestreuen. 4 Teigkreise aus dem Bl\u00e4tterteig schneiden, ca. 4 cm groesser als der Durchmesser der Oeffnung der Tasse oder des Glases. Den Tassenrand mit Eigelb bestreichen und den Bl\u00e4tterteig darauf kleben. Den Teig mit Eigelb bestreichen und evt. mit Teigresten dekorieren. Alles nochmals mit Eigelb bestreichen.    
Bei 200 C Grad im Ofen ca. 20-25 Minuten backen. <\/p>\n

************<\/p>\n

For 4 Portions:<\/em>
400 ml Broth<\/em>
200 ml White Wine, if possible Chasselat or a dry white wine<\/em>
100 ml Sour Cream<\/em>
2 Egg-Yolks<\/em>
Salt and Pepper<\/em>
Chives<\/em>
Puff Pastry<\/em>
Egg-yolk for brushing<\/em><\/p>\n

Heat up the broth with the wine. Meanwhile mix the 2 egg-yolks with salt and pepper and the sour cream. Mix the soup with a whisk and pour the egg mixture slowly in, while mixing. Let warm up, then pour into 4 oven-proof cups, or jam jars. Sprinkle with chopped chives. Cut 4 discs from the puff pastry, approx. 4 cm bigger than the opening of the cup or jar. Brush the rim of the cups\/jars with some egg-yolk and stick the pastry onto the cups\/jars. Brush the pastry with the egg-yolk and decorate with some leftover puff pastry, brush these too. <\/em>
Bake in the oven at 200 C for 20 \u2013 25 minutes.<\/em> <\/p>\n\n

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\"Soledurner<\/figure>\n\n\n\n
\"Soledurner<\/figure>\n\n\n\n
\"Soledurner<\/figure>\n\n\n\n
\"Soledurner<\/figure>\n\n\n\n

Cornelia von SilverTravellers mit Z\u00fcrcher Geschnetzeltes \u2013 ohne Fix schnell auf den Tisch<\/strong><\/a> <\/p>\n\n\n\n

Petra aka Cascabel von Chili und Ciabatta mit T\u00f6sstaler Sunntigsbroote mit pr\u00f6tlete H\u00e4rd\u00f6pfel<\/strong><\/a> und St. Galler K\u00e4sekugeln auf L\u00f6wenzahn-Rucola-Salat<\/strong><\/a> und la torta da \u00fcdrion \u2013 Tessiner Heidelbeertarte<\/strong><\/a><\/p>\n\n\n\n

Britta von Brittas Kochbuch mit Schweizer R\u00f6sti<\/strong><\/a> und Aargauer R\u00fceblitorte<\/strong><\/a> und \u00c4lplermagronen<\/strong><\/a> und Minestrone ticinese<\/strong><\/a> und Z\u00fcrcher Geschnetzeltes<\/strong><\/a> und Solothurner Brot<\/strong><\/a><\/p>\n\n\n\n

Barbara von Barbaras Spielwiese mit R\u00fceblicake (Schweizer Karotten-Mandel-Kastenkuchen) <\/strong><\/a> <\/p>\n\n\n\n

Wilma von Pane-Bistecca mit Soledurner Wysuppe<\/strong><\/a> und Salzige Zigerchrapfen<\/strong><\/a> und Gemuese Suelzli<\/strong><\/a> und Schweizer Ruchbrot<\/strong><\/a> und Chuegeli Pastetli<\/strong><\/a> und St. Galler Handbuerli<\/strong><\/a> und Birewegge \u2013 so typisch Schweizerisch<\/strong><\/a> und Schpaeck und Bohne<\/strong><\/a> und Meitschibei<\/strong><\/a> <\/p>\n\n\n\n

Sonja von fluffig & hart mit Aargauer R\u00fceblitorte<\/strong><\/a> und Churer Birnenpizokels<\/strong><\/a>   <\/p>\n\n\n\n

Dirk von low-n-slow mit Grillierte Forelle mit Mandelbutter<\/strong><\/a> <\/p>\n\n\n\n

Conny von food for the soul mit Pane Ticinese \u2013 das Tessiner Brot<\/strong><\/a>  <\/p>\n\n\n\n

Tina von K\u00fcchenmomente mit Roggenbrot Walliser Art<\/strong><\/a> und Rhabarber-Quark-W\u00e4he<\/strong><\/a>  <\/p>\n\n\n\n

Kathrina von K\u00fcchentraum & Purzelbaum mit Schweizer Butterweggli<\/strong><\/a> <\/p>\n\n\n\n

Britta von Backmaedchen 1967 mit Schweizer Apfel-W\u00e4he mit Joghurtguss<\/strong><\/a> <\/p>\n\n\n\n

poupou von poupous geheimes laboratorium mit Zuger Kirschtorte<\/strong><\/a> <\/p>\n\n\n\n

Susanne von magentratzerl mit Ghackets mit Baumn\u00fcssen und Kartoffelstock<\/strong><\/a> und B\u00fcndner Gerstensuppe<\/strong><\/a><\/p>\n\n\n\n

Volker von Volkermampft mit B\u00fcrli \u2013 leckere Fr\u00fchst\u00fccksbr\u00f6tchen aus der Schweiz<\/strong><\/a>   <\/p>\n\n\n\n

Simone von zimtkringel mit Zibelechueche und Zibelem\u00e4rit<\/strong><\/a> <\/p>\n\n\n\n

Edyta von mein-dolcevita mit Badener Chr\u00e4beli<\/strong><\/a> <\/p>\n\n\n\n

Tom & Kathi von Mehr Genuss mit Trinser Birnenravioli<\/strong><\/a> <\/p>\n\n\n\n

Gabi von slowcooker.de mit Lauwarmer Quark-Rhabarberauflauf<\/strong><\/a> und Gruyere-Risotto mit Schmortomaten<\/strong><\/a><\/p>\n\n\n\n

Michael von SalzigS\u00fcssLecker mit Schweizer Nusskipferli<\/strong><\/a>  <\/p>\n\n\n\n

Susi von Turbohausfrau mit Waadtl\u00e4nder Flammkuchen<\/strong><\/a> <\/p>\n\n\n\n

Sylvia von Brotwein mit K\u00e4sew\u00e4he \u2013 Rezept f\u00fcr Schweizer K\u00e4se Tarte<\/strong><\/a> <\/p>\n\n\n\n

Anja von GoOnTravel mit Basler Brunsli \u2013 Leckere Pl\u00e4tzchen aus der Schweiz<\/strong><\/a>  <\/p>\n\n\n\n

Frederike von Fliederbaum mit Engadiner Nusstorte (nach Evelin Wild)<\/strong><\/a><\/p>\n\n\n\n

\"Soledurner<\/figure>\n\n\n
\n
\"\"<\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"

Diesen Monat reist die Kulinarische Weltreise von Volkermampft in die Schweiz! Mein Geburtsland, meine alte Heimat, die mir logischerweise sehr am Herzen…<\/p>\n","protected":false},"author":5,"featured_media":162120,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,397,97,639,167,85,1280,99,77,207,23,64],"tags":[169,26,83,210,27],"class_list":{"0":"post-14799","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-blogevent","8":"category-culinary-world-travel","9":"category-alcohol","10":"category-from-around-the-world","11":"category-puff-pastry","12":"category-eggs","13":"category-europa","14":"category-herbs","15":"category-switzerland","16":"category-soup","17":"category-vegetarisch","18":"category-starters","19":"tag-blatterteig","20":"tag-gemuse","21":"tag-switzerland","22":"tag-suppe","23":"tag-vegetarisch","24":"post_format-post-format-gallery"},"yoast_head":"\nSoledurner Wysuppe - Wine Soup from Solothurn, Switzerland[:] - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2021\/04\/04\/soledurner-wysuppe-wine-soup-from-solothurn-switzerland\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Soledurner Wysuppe - Wine Soup from Solothurn, Switzerland\" \/>\n<meta property=\"og:description\" content=\"Diesen Monat reist die Kulinarische Weltreise von Volkermampft in die Schweiz! 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