Franconian cider soup with cinnamon croutons

Ingredients for 12 servings:

• 4 cloves garlic
• 2 m.-sized onion(s)
• 40 g butter
• 4 apples
• 1 ½ liters white wine, semi-dry, Franconian, e.g. Bacchus, Scheurebe
• 1 ½ liters of meat broth or vegetable broth, possibly mixed
• ½ liter cloudy apple juice
• 400 g cream
• 200 g crème fraîche
• Salt
• nutmeg
• 2 tbsp cornstarch
• Apple juice or wine
• 8 slices of toast
• 50 g butter
• 1 tsp cinnamon powder

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Finely chop the onions, garlic, and apples and sauté in butter. Add the wine, stock, and apple juice and reduce by a quarter. Stir in the cream and crème fraîche and reduce slightly. Season with the spices. Blend everything with a hand blender until smooth. Mix the cornstarch with the liquid and thicken the soup slightly. Bring back to a boil and season to taste. For the cinnamon croutons, cut the slices of toast into 5 x 5 mm cubes. Fry in the butter until golden brown and season with cinnamon and salt.