Winter Warmer Wine Soup Recipes

 Bowled over by wine soup

 

With the mercury levels dipping and winter promptly on its way, winter soups are a great way to warm your soul without stretching your waistline. Celebrate the rich, spicy or creamy flavours in each.

 

These are an ideal meal for any winter occasion and soups made with a great tasting wine can turn something quite bland into something spectacular, these three recipes below are sure to warm you up on those cold winter days.
 

 
White Wine Chicken Soup

• 1/2 or a whole chicken
• 2 parsnips, peeled and chopped
• 1 medium head garlic, peeled
• 2 large onions, chopped
• 5 carrots, chopped
• 2 zucchini, chopped
• 1/2 cup chopped fresh parsley
• 2 stalks celery, chopped
• 2 potatoes, peeled and chopped
• 1 sweet potato, peeled and cubed
• 1 packet chicken vegetable soup mix
• 1 tablespoon dried oregano
• 1 teaspoon paprika
• 8 cups water
• 1/2 bottle white wine (try the Welmoed Sauvignon Blanc)
• salt and pepper to taste
  
   

Method

• In a large soup pot, combine chicken, parsnips, garlic, onions, carrots, zucchini, parsley, celery, potatoes, sweet potato, soup mix, oregano, paprika, water, wine, salt and pepper. Cover and bring to a boil over high heat. Boil 30 minutes, partially covered, then reduce heat to low and simmer another 90 minutes.
  
   

Cheese and white wine soup
 

• 2 cups chicken stock
• 1 cup cream
• 1 cup white wine (try Kumkani Lanner Hill Sauvignon Blanc) 
•  200gr swiss Alpkaese or any strongly flavoured swiss cheese White pepper
• Rye sourdough or toasted bread
   

Method:
 

• Cut the cheese rind, slice and dice the cheese. Mix the cream with the chicken stock in a saucepan, add the wine. Bring to the boil, then mix with the chese cubs in a bowl. Make sure you don’t pout the liquid too hot or throw the cheese into the saucepan, they need to melt nice and easy to combine together. Mix with a spoon until melted. Serve with croutons, rye sourdough or toasted Italian bread. Crack some white pepper over the serving and serve.
  
   

Onion Soup with Red Wine
 

• 2 cups chicken stock
• 2 cups water
• 2 whole star anise
• 6 black peppercorns
• 2 red onions, cut into wedges
• 3 tablespoons olive oil
• 1/2 cup red wine (try Arniston Bay Cabernet Sauvignon Merlot)
• 4 slices of baguette
• 2 cups coarsely grated Gruyère
  
   

Method:

• Bring broth, water, spices, and 1/2 teaspoon salt to a boil. Remove from heat and let steep 15 minutes.
   
• Meanwhile, cook onions in oil with 1/4 teaspoon salt in a heavy medium pot over medium heat, covered, stirring occasionally, until deep golden, about 15 minutes. Add wine and boil, uncovered, until reduced to 2 tablespoons, about 1 minute. Strain broth through a sieve into onion mixture and briskly simmer, uncovered, 10 minutes. Season with salt and serve with baguette.
   

About the company of wine people™

• the company of wine people™ is one of South Africa’s top wine producers and exporters.
  

• Its core brands include Kumkani – the king of South African wines; handcrafted Welmoed; unconventional Versus and export success Arniston Bay. With a winemaking team headed by Nicky Versfeld, the company prides itself on providing wines of excellence for every drinking occasion.
  

• Please visit www.thecompanyofwinepeople.co.za for more information.