Pepperoni and mustard soup with cinnamon croutons

Ingredients for 4 servings:

• 1 tbsp butter
• 1 yellow pepper, roughly diced
• 2 shallots, coarsely chopped
• 2 garlic cloves, coarsely chopped
• 5 dl vegetable broth
• 2 dl white wine
• 3 tsp coarse-grained mustard
• 2 egg yolks
• 1 dl cream
• Salt
• black pepper
• 2 slices of toast
• 2 tbsp butter
• 1 tsp cinnamon

Instructions

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

Sauté the peppers, shallots, and garlic in butter in a large pan, add the stock and white wine, and simmer for about 15 minutes, then puree. Stir in the mustard. In a bowl, mix the egg yolks with the cream until well blended. Stir in about 3 tablespoons of hot soup into the bowl and slowly pour it back into the pan, stirring constantly. Season with salt and pepper and heat through again without boiling. Cut out different shapes (e.g. stars) from the toast. Melt the butter in a pan and stir in the cinnamon well. Toast the croutons on both sides until nice and crispy. Ladle the soup into bowls and garnish with the cinnamon croutons (and parsley, chives, or chervil, if desired) – done.