Summary

Ingredients

• 100 g onion (s)
• 1 tablespoon butter
• liter ⅛ white wine (Riesling), dry
• 0.75 liter ¾ vegetable stock
• 0.25 liter ¼ sour cream
• 2 tablespoon, leveled flour
• liter ⅛ cream
• 1 teaspoon parsley, chopped
• Salt and pepper, white
• 3 slices toast
• 3 tablespoon oil
• some cinnamon powder

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Instructions

1. Finely chop the onion and sauté in butter. Pour in the wine and simmer for about a minute. Then pour in the broth and bring to the boil.
2. Whisk sour cream with flour and stir in. Let the soup simmer on a low flame for about 10 minutes. Every now and then you should stir. Then pour in the cream and simmer the soup for another 10 minutes.
3. Cut out 12 small stars from the toast slices and fry them on both sides in hot oil until crispy. Drain on kitchen paper and sprinkle thinly with cinnamon.
4. Season the soup with salt and white pepper and puree with a hand blender. Stir in the parsley. Do not add too much salt as the soup has a spicy taste of its own.
5. Serve the Riesling soup with the cinnamon stars as an insert.
6. The cinnamon stars give the soup a festive note. The cinnamon (just a touch) goes wonderfully with the soup.