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Tyrolean recipes - farm recipes


Wine soup


100 ml cream
1 pinch cinnamon
3 egg yolks
1 pinch salt
1/4 l meat broth
For the croûtons:
1/8 l white wine (Gewürztraminer, Pinot Blanc)
2 slices of white bread
1/2 tspn cinnamon
1 pinch nutmeg
40 g butter


Mix cream with egg yolk, add meat stock and white wine and heat slowly. Whisk until frothy without curdling egg yolk (the soup should not be allowed to boil). As soon as soup is frothy, season with nutmeg, cinnamon and salt. Cut crusts of sliced bread and cut into cubes. Melt butter in a pan and toss cubes of bread in butter until golden brown. Sprinkle with cinnamon and remove from pan immediately. Pour soup into shallow bowls, sprinkle with cinnamon croûtons and serve straightaway.
Have fun cooking
Emma Ploner
Farmer at ’Huberhof‘ near Brixen, a ’Red Rooster‘ farm and inn