White Wine Soup (Classic Alsatian Style)

Shallots are sweated in butter, brought to the boil with white wine and stock, then passed through a fine sieve. The soup is thickened to a creamy consistency with egg yolks and a little nutmeg and served hot.

Ingredients:

500 ml dry white wine

500 ml poultry stock

2 shallots

40 g butter

2 egg yolks

Salt, pepper, nutmeg

Preparation:

Sweat the shallots in butter.

Deglaze with white wine, then pour in the stock.

Simmer for 15 minutes, then pass through a sieve.

Thicken with the egg yolks; do not boil again.