John Myers
Silvaner Soup with Cinnamon Crumbs
The perfect silvaner soup with cinnamon crumbs recipe with a picture and simple step-by-step instructions.
- For the soup:
- 1 Pc. Fresh celery
- 1 Pc. Onion
- 3 tbsp Sugar
- 2 tbsp Oil
- 750 ml Wine Silvaner
- 1 tbsp Meatsoup
- 250 ml Cream
- Salt
- Pepper
- Cinnamon
- 6 disc Baguette
- 3 tbsp Clarified butter
- 1 tbsp Cinnamon
- 2 tbsp Sugar
- Cut the onion into small pieces and fry in a saucepan with oil until translucent. Sprinkle 2-3 tablespoons of sugar on top and let it caramelize slightly. Peel the celery and cut into large cubes and fry lightly brown with the onions. First pour the Silvaner, then the meat stock and simmer for 10-15 minutes until the celery is soft. Puree the soup and pass through a sieve, then refine with cream and spices.
- Cut the baguette into cubes and briefly toast with the clarified butter. Mix the cinnamon with the sugar in a bowl, sprinkle over it and let it caramelize. It is best to sprinkle the cinnamon crumbs over the soup at the table so that they stay crispy!
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