Gutedel cream soup

Ingredients for 4 servings:

• 3 tbsp butter
• 1 small onion(s), chopped
• 3 tbsp flour
• 250 ml dry white wine (Gutedel)
• 250 ml broth, fat-free
• 250 ml milk
• salt and pepper
• 2 egg yolks
• 200 g cream
• 2 tbsp seasonal herbs (parsley, chives, wild garlic), freshly chopped
• 2 slices of toast
• 2 tbsp olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Cut the toast into cubes, fry in a pan with olive oil until crispy, and set aside. Melt the butter in a saucepan. Sauté the finely diced onion until translucent and sprinkle with the flour. Stir until smooth. Gradually add the Chasselas, stock, and milk and mix well. Season with salt and pepper. Simmer gently for a few minutes. Mix the egg yolks with the cream. Add a few spoonfuls of hot soup to the cream and egg yolk mixture and mix. Remove the soup from the heat and stir the mixture into the soup. Reheat gently, but do not boil! Risk of curdling! Ladle into soup bowls. Sprinkle with croutons and finely chopped herbs.