Wine soup with cinnamon croutons

Ingredients for 4 servings:

• 4 slices of white bread
• 50 g butter
• ½ tsp cinnamon powder
• ¼ liter beef broth (beef soup)
• ¼ liter dry white wine
• 4 egg yolks
• 250 g cream
• Pepper, white ground
• 1 pinch(s) of sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Remove the crusts from the white bread and cut into cubes about ½ centimeter in diameter. Heat the butter in a pan. Toast the white bread cubes until crispy, stirring constantly, then sprinkle with cinnamon and keep warm. Bring the beef broth and white wine to a boil. Whisk the egg yolks with the cream. Remove the soup from the heat and whisk in the egg yolk cream. Heat the wine broth until just below boiling, but do not boil. Season to taste with salt, pepper, and sugar. Sprinkle the cinnamon croutons over the wine soup just before serving. Tip: Use plenty of butter for the cinnamon croutons, otherwise they will brown unevenly. After toasting, remove any excess fat from the white bread cubes on kitchen paper.