Soups from South Tyrol: Tradition and mountain flavors

Ingredients (for 4 people):

• 100 g chanterelles
• 1 garlic clove
• ½ liter meat broth
• 1 tablespoon flour
• Salt to taste
• Fresh cream to taste

Preparation:

Brown the garlic with the chanterelles, add the flour and mix well. Add the broth and boil for 5 minutes. Blend until you obtain a smooth cream. Serve with a spoonful of fresh cream and garnish with a few whole previously browned chanterelles.

Ingredients (for 4 people):

• 50 g onion
• 50 g butter
• 2 loaves of black bread
• Chopped parsley
• 1 liter vegetable broth
• Salt and pepper to taste

Preparation

Cut the onion and sauté it in butter. Add the bread cut into cubes and cover with vegetable broth. Cook for 10 minutes, stirring occasionally. Add pepper and salt to taste, chopped parsley, and optionally a raw egg.

Ingredients (for 4 people):

• 1 liter meat broth
• Cooking cream
• 500 g watercress
• 50 g butter
• 50 g shallot (or onion)
• Salt and pepper to taste

Preparation

Cut the shallot (or onion) and sauté it in butter. Add the watercress and cover with broth. Bring to a boil and cook for 10 minutes until it thickens. Add cream, salt and pepper and serve with bread croutons.

Ingredients (for 6 people):

• 400 ml chicken broth
• 250 ml sparkling wine
• 100 ml cream
• 4 egg yolks
• 1 tablespoon potato flour
• Salt to taste

Preparation

Mix the yolks with flour, cream and sparkling wine. Pour the mixture into boiling chicken broth, adjust with salt and serve immediately.

Ingredients (for 4 people):

• ½ onion
• 50 g smoked bacon
• 400 g potatoes
• Salt and nutmeg to taste
• Chives to taste

Preparation

Brown the onion with diced bacon. Add cubed potatoes and cook until they fall apart. Serve hot with grated nutmeg and a pinch of chives.
Heat plenty of oil in a pot to 170°C and fry the krapfen a few at a time, turning them gently until uniformly golden. Drain on paper towels and dust with powdered sugar.

Ingredients (for 4 people):

• 20 g butter
• 40 g flour
• 50 g goat cheese
• 1 tablespoon parsley
• 1 liter meat broth
• 1 onion
• Salt to taste

Preparation

Brown the onion in butter, add flour and broth. Cook for 15 minutes, then add diced goat cheese, parsley and a few drops of vinegar.

Ingredients (for 8 people):

• 1 free-range hen
• 4 shallot heads
• 2 tablespoons tomato paste
• 1 celery stalk
• 1 carrot
• 1 onion
• 200 g thin homemade tagliatelle
• Parmesan to taste
• Salt and pepper to taste

Preparation

Boil the hen with celery, carrot and onion for 20 minutes. Separately, sauté the offal (liver, intestine, stomach) over low heat with shallot and tomato paste. Debone the hen and add the meat and sauté to the broth, completing with boiled tagliatelle. Adjust with salt and pepper and serve with a sprinkling of Parmesan.

Ingredients (for 4 people):

• 800 g diced beef
• Mixed seasonal vegetables
• 200 g fresh cheese
• Parmesan to taste

Preparation

Put the meat in a pot with plenty of water and roughly cut seasonal vegetables. Cook until the meat is fully cooked and adjust with salt and pepper. Serve with a slice of fresh cheese and Parmesan, gratin in the oven until the cheese is melted.

Ingredients (for 4 people):

• 1 onion
• 50 g gray cheese
• 2 tablespoons flour
• Meat broth to taste

Preparation

Brown the onion, add gray cheese in pieces, flour and broth. Boil for 10 minutes and serve with black bread croutons.

Ingredients (for 4 people):

• 2 onions
• 1 knob of butter
• 50 g flour
• ¾ liter meat broth
• ⅛ liter fresh cream
• Salt to taste

Preparation

Brown the finely cut onions with butter, add flour and broth. Cook for 5 minutes, then add cream. Salt and serve with black bread croutons previously browned in oil.

Ingredients (for 6 people):

• 200 g nettle tops
• 500 g mutton or sheep meat
• 150 g barley
• 2 leeks
• 1 potato
• Salt and pepper to taste

Preparation

Cook the meat and barley in 2 liters of water for 1 hour and 30 minutes. Add nettle, leeks and potato cut into strips. Cook until the meat is soft. Cut the meat into pieces and put it back in the soup. Serve very hot.

Ingredients (for 4 people):

• 150 g pearl barley
• 1 onion
• 1 carrot
• 1 celery stalk
• 2 potatoes
• 100 g speck cut into cubes
• 1.5 liters meat broth
• 1 tablespoon butter
• Salt and pepper to taste
• Chives for garnish

Preparation

Rinse the barley under running water. In a pot, brown the chopped onion with butter and speck. Add the vegetables cut into cubes and barley, then pour in the hot broth. Simmer for about 40 minutes, stirring occasionally. Adjust with salt and pepper. Serve hot with chopped chives.

Ingredients (for 4 people):

• 200 g boiled and peeled chestnuts
• 1 onion
• 100 g diced speck
• 1 liter meat broth
• 200 ml fresh cream
• 1 tablespoon butter
• Salt and pepper to taste
• Nutmeg to taste

Preparation

In a pot, melt the butter and sauté the chopped onion with speck. Add the crumbled chestnuts and pour in the hot broth. Cook over medium heat for about 20 minutes, then blend everything until you obtain a smooth cream. Add cream, mix and season with salt, pepper and nutmeg. Serve very hot.

Ingredients (for 4 people):

• 50 g mountain hay (untreated)
• 1 liter meat or vegetable broth
• 200 ml fresh cream
• 1 onion
• 1 knob of butter
• Salt and pepper to taste
• Nutmeg to taste
• Bread croutons for serving

Preparation

In a pot, melt the butter and sauté the chopped onion until golden. Add the hay and pour in the hot broth. Simmer for about 20 minutes, covering the pot to retain the aromas. Strain the broth to remove the hay, add cream and mix well. Season with salt, pepper and nutmeg. Serve hot with toasted bread croutons.