German Riesling Soup

Total Time
Prep 15 mins
Cook 40 mins

posted by request

Ingredients Nutrition


  1. Melt the butter in a soup pot; add the turnips, leeks, and onion, and season with the salt and pepper.
  2. Cover and cook the vegetables over medium heat until soft and tender, about 20 minutes, stirring occasionally to make sure they do not brown.
  3. Add the wine to the vegetables and simmer over medium heat to reduce by about one half- this will take about 10 minutes.
  4. In a blender, process the soup to a coarsely-textured puree.
  5. Return the soup to the pan, add the broth, and simmer for 3 or 4 minutes.
  6. Add the cream and continue to simmer for 3 to 4 minutes more to thicken slightly.
  7. Serve the soup in warmed bowls with a sprinkling of parsley on top.


Most Helpful

Thank you so much for posting this AMAZING soup, Mille!! I had been making this for my Dad while he was suffering from cancer(nothing else tasted good to him), and when we moved I somehow lost the recipe. My husband was always asking me what happened to that good soup you used to make you Dad? And now I can make it for him! Thanks!!

FloridaGrl October 30, 2007

Fairly easy to make and very tasty. The strong flavors and slightly bitter turnips and leeks were balanced by the sweetness in the wine. I made this for a dinner party and everyone raved. Just be sure to rinse the leeks well. I got some grit in my soup. Use a food processor to chop them up and rinse after; this does a great job. The food processor will also make prep a lot quicker. Use an immersion blender to puree.

Harv Schroeder October 27, 2003

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