Riesling soup

Ingredients for 4 servings:

• 100 g onion(s)
• 1 tbsp butter
• ⅛ ml white wine (Riesling)
• ½ liter vegetable broth, fine
• ¼ liter sour cream
• 2 tbsp Flour, smooth
• 100 ml cream
• Parsley, chopped
• Salt
• pepper
• 3 slices of toast
• 2 tbsp oil
• Cinnamon

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Finely chop the onion and sauté in butter. Add the wine and simmer for about a minute. Then add the broth (preferably homemade) and bring to a boil. Whisk the sour cream with the flour (you can make this at the very beginning) and stir in. Let the soup simmer on low heat for about 10 minutes, stirring occasionally. Then add the cream and let the soup simmer for another 10 minutes. Cut 12 small stars out of the slices of toast and fry them in hot oil until crispy on both sides. Drain on kitchen paper and sprinkle thinly with cinnamon. Finally, season the soup with salt and white pepper and blend until frothy with an immersion blender. Stir in the parsley for a final touch. Important: Do not add too much salt, as the soup has a characteristic, spicy flavor of its own. The Riesling soup is now ready. Serve it with the cinnamon stars as a garnish.