Difficulty: Moderately Easy
Instructions
Things You'll Need:
- 1 cup of Provolone Picante
- 2 tablespoons of arrowroot
- 1/8 teaspoon of freshly-ground pepper
- sea salt
- 1/8 teaspoon of nutmeg
- 2 tablespoons of cold water
- 3 cups of chicken stock
- ¼ cup of Riesling wine
- 1 egg
- ½ cup of cream
- 1 stalk of celery
- 1 leek
- ½ globe onion
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Step 1
Grind the pepper, shred the cheese and chop up the celery, onion and leek. Separate the egg's yolk from its white.
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Step 2
Bring the onion, leek, celery and stock to a boil, then simmer for 45 minutes.
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Step 3
Introduce the cheese, and after it melts add in the salt, pepper and nutmeg, the egg yolk and the cream. Stir.
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Step 4
Remove the soup from the heat and stir in the Riesling.
