“Posted for Zaar World Tour 2005. From a cookbook of countries along the Danube, this came from Austria, right next door to Germany, so I've classified as Germanic. I have not tried this recipe yet, but it sounds wonderful. Please note that it calls for 1 cup of already whipped cream (not 1 cup of whipping cream). Hopefully the calorie and fat content will reflect this! (Looks like it did.) Cook time includes chill time.”
READY IN:
3hrs 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine broth, wine and orange peel in a 2 quart pot.
  2. Bring to a fast boil, remove from heat, and pour into bowl or soup tureen.
  3. Refrigerate until thoroughly chilled (about 3 hours).
  4. Serve with a dollop of whipped cream on top and garnish with half an orange slice.

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