Red Wine Soup

By corlear

Soup au Vin

Burgundian cooks have always appreciated how quick and easy soups are to make. In the past, a pot could be left simmering while the cook was busy tending to the animals or doing other farm chores. Some soups were as simple as pouring hot cream, water or wine over bread. A popular saying has it that,

La soupe à la Guillemette
Elle bout quand elle est faite.

In other words, Madame Guillemette's soup was ready as soon as the water boiled. It was eaten garnished with croutons and double cream which had been left to sit for eight days. The last drops of a glass of wine are often added to any soup to give extra wamth on cold nights.

Ingredients

• 2 carrots, finely diced
• 1 turnip, finely diced
• 1 leek white, thinly sliced
• I large onion, thinly sliced
• 1 tbsp butter
• 4 fl oz red Burgundy wine
• 1 3/4 pt chicken stock
• 2 tbsp tapioca (optional)
• salt
• freshly ground black pepper

Details

Servings 4

Preparation

Step 1

Sauté the carrots, turnip, leek white and onion in the butter in a large saucepan for about 10 minutes.

Add the wine, cover and simmer for 20 minutes.

Add the stock, cover and simmer for a further 10 minutes. Season to taste.

If you wish to thicken the soup, sprinkle in the tapioca, mix well and simmer, uncovered, for 10 minutes.


Serve with a country-style bread, such as pain du bûcheron