The Enotri Kitchen Ep. 05

Seasonal Soups

In this edition of the Enotri Kitchen we showcase some of our favourite soups and stews paired with wines from the Enotri Cellar.

Try this yourself and share the experience!

Introduction

In this edition of the Enotri Kitchen we showcase some of our favourite soups and stews paired with wines from the Enotri Cellar. These recipes are special to us in the way they bring back memories and fond moments of our families and loved ones.

This German Lentil Soup takes me back to my childhood, filled with many delicious family meals. My mother, who was an excellent cook, usually made a lentil soup or a flavourful stew on a Saturday. Traditionally, lunch is the big meal in Germany, and back in those days we had school six days a week. So coming home from school, I knew that a delicious meal was waiting for me – flavourful, filling, and building the foundation for an active and eventful weekend.

Wine Choices

Drop Dumpling Stew :

For this Hearty stew we knew the perfect wine for it was :

1. Château Croix d'Allons Bandol Rouge - Mourvèdre is the dominant force in this cuvée with 90%, complemented by 10% Grenache. In the nose an array of rich aromas with a mixture of wild dark berries, toasted notes, vanilla, finally followed by hints of blueberry and black cherry. The tannins are firm, silky, and elegant.

   Tuscan Bean Soup :

For this flavourful and soul-warming soup we selected two wines:

1. Château Montfrin Costières de Nîmes Rouge – the medium body, ripe tannins,

and the combination of spice and black fruit works beautifully with the soup.

2. Tenuta Villanova Pinot Grigio Ramato – the creamy complexity and texture of

Pinot Grigio that macerated overnight on the skins pair well wit this soup. Slightly

chilled, it is a refreshing alternative to the red wine.

German Lentil Soup :

We tried various wine options with this hearty dish. We especially

enjoyed :

1. Neil Ellis Short Left Cinsault with this soup. Its earthy

   character and well-integrated tannins stood up well to the flavours of

   the soup and the spice mix that was used. Cumin and Cinsault work

   beautifully together.

   Recipes

• Drop Dumpling Stew

  1. In a Large pot, combine butter and olive oil over medium heat. Add your meat and sear to a deep brown.

  2. Once seared, Add the onions. Sweat the onions. Add minced garlic and strained tomato. Cook until you have a sweet smell from the tomato.

  3. Add Flour to create the rue. Add wine to galze the pot.

  4. Slowly incorporate beef stock while stirring. Add 2 Bay leaves.

  5. Add Thyme, Oregano and Cumin. Bring to a simmer and let sit for 45 mins, Stirring occasionally.

  6. After 45 mins, Add Potatoes, Carrots and Mushrooms. Cover with lid and simmer for another 45 mins.

  7. Add the peas, pepper and salt.

  8. Drop heaping Tablespoons of the Dumpling Dough into the stew. Make sure to cover the stew throughout to form a top layer. Cover with lid and cook for 20 mins. During this time Don’t uncover.

  9. Ready to serve!

  Dumpling Dough :

  1. In a Medium Bowl , Combine Flour, Baking powder and salt. Add Butter and cut it in.

  2. Add Milk, Fold to combine. Adjust milk as needed.

• Tuscan Bean Soup

  1. In a large pot, brown the Italian sausage over high heat and break up into bite sized pieces with a wooden spoon. It doesn’t not need to be cooked all the way, as it will finish later in the broth. Remove meat and set aside, leaving any fat in the pot 

  2. In the same pot, Add onions, carrots, celery and kale stems to the pot along with olive oil if necessary to fully coat all the vegetables with fat as well as 1 tsp each salt and pepper. If using rosemary, add with vegetables. On medium heat, stir occasionally for 10-30 minutes, scraping the bottom of the pot to ensure nothing is sticking. Longer cook time will result in better flavour, but shorter time can be done if in a hurry. 

  3. Add herbs and cook 1 minute. Add white wine and cook 3 minutes. Add kale leaves and stir 2 minutes.

  4. Add broth, Italian sausage and top with water so everything is submerged. Bring to a simmer, then cover pot and put on low heat 10 minutes, up to an hour. 

  5. Add white beans, Parmesan and salt and pepper to taste. 

  6. Serve and garnish with more grated Parmesan. 

  7. Soup is even better the next day and excess fat can be scooped off the top of the pot if necessary. 

• German Lentil Soup

  1. Over medium heat, heat butter and oil in a pot. Add bacon and onions, fry until translucent.

  2. Add herbs, carrots, and celery. Increase heat and fry for 5 minutes.

  3. Add lentils, potatoes, and broth. Add white wine vinegar, pepper, salt, and cumin.

  4. Stir to combine. Add bay leaf. Bring to a boil, reduce heat to medium. Cover with lid and cook for 35 to 40 minutes.

  5. Add Winer sausages during the last ten minutes of cooking time.

Ingredients

• Drop Dumpling Stew

  • 1 Lbs Stewing Meat

  • 1/3 Cup Unsalted Butter

  • 1 Tbs Olive Oil

  • 1 Tbs Minced Garlic

  • 900 ml Beef Stock (Whole Carton)

  • 1 Whole Medium White Onion (Medium Diced)

  • 1 Cup peas

  • 1 Cup Carrots (Medium Chop)

  • 2 Cups Medium Mushrooms (Medium Chop)

  • 12 oz Baby red Potatoes (Halved)

  • 1/3 Cup All Purpose Flour

  • ½ Cup Red Wine

  Spices:

  • 2 tsp Ground Cumin

  • 1 Tbs Dried Thyme

  • 1 Tbs Dried Oregano

  • 1 Tbs Kosher Salt

  • 1 Tbs Black Pepper

  • 2 Large Bay Leaves

  • 1 Tbs Dried Parsley

  • 1 Tbs Hot Paprika

  Dumpling Dough :

  • 2 Cups All Purpose Flour

  • 1 Tbs Baking Powder

  • 1 tsp Kosher Salt

  • 3 Tbs Unsalted Butter

  • 1 Cup Milk

• Tuscan Bean Soup

  • One onion finely diced 

  • 2 large carrots finely diced

  • 2 celery stalks finely diced 

  • One bunch of black or Tuscan kale; stems removed and finely diced, leaves roughly chopped 

  • One can white beans 

  • 1 cup white wine 

  • One pound Italian sausage mild or hot  (casing removed)

  • 2 cups chicken broth 

  • One tablespoon of as many as you like (oregano, marjoram, basil, parsley, rosemary)

  • 1 cup finely grated Parmesan cheese

  • 1 can diced tomatoes (optional) 

• German Lentil Soup

  • 150 g lentils (any colour, rinsed)

  • 150 g bacon (diced)

  • 3 potatoes (peeled and cubed)

  • 1 onion (diced)

  • 2 – 3 carrots (cubed)

  • 2 stalks celery (cubed)

  • 3 Winer sausages (cut into 1-inch pieces)

  • 1 Liter chicken broth

  • A handful of herbs such as parsley, thyme, and sage

  • 1 T olive oil

  • 1 T butter

  • 2 t white wine vinegar

  • 1 t salt

  • 1 t black pepper

  • ½ t cumin

  • 1 bay leaf

Conclusion

All of the soups we’re amazing and unique to the memories we get while eating and making them. Try them for yourself and share your family recipes and stories with us on Social Media.

Share your recipe with us @enotriwines on Instagram!

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Ask for the enotri wines and enjoy!