SUPPE DER WEINLESER
500 grams potatoes, peeled and diced
500 grams onion, peeled and diced
500 grams leeks, cut in rings
125 grams dried meat, diced
2 tablespoons butter
1/8 liter dry Rheingauer Riesling
1 liter beef stock
1 Bay Leaf
200 grams sweet cream
1 teaspoon corn starch
In a deep skillet, melt butter and brown the meat. Add the vegetables and cover for about
10 minutes. Add the Riesling and bring to a boil for about 5 minutes. Add beef stock and
bay leaf, cover and cook on low for about 20 minutes. Mix the corn starch with the sweet
cream, then add to the soup. Add Salt and pepper to taste.