Discover a traditional, comforting recipe that sublimates Fendant, the emblematic Valais wine. Perfect for chilly evenings, this soup with Fendant combines the sweetness of the wine with creamy, slightly spicy flavors. A real invitation to indulge, quick and easy to make!
Ingredients
- 4 dl chicken stock
- 2 dl of Fendant
- 2 dl full cream
- 1 tsp cornflour (for binding, if necessary)
- Salt and fine white pepper
- 100 g Valais cured ham or lamb, thinly sliced
Preparation
- Bring to the boil chicken stock in a saucepan.
- Add the FendantThen pour in the whole cream, mixing well.
- Link add cornflour if you want a thicker texture.
- Season with a pinch of salt and fine white pepper, to taste.
- Stir in meat Cut the ham or lamb trimmings into thin strips and add them to the soup. Leave to cook for a few minutes to release their flavours.
- Mixer before serving for a creamy texture.
Serve hot, accompanied by crusty bread, and enjoy this dish that embodies the richness of the Valais terroir.
Enjoy your meal!
