Franconian Cider Soup with Cinnamon Croutons
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 4 cloves garlic
- 2 medium onion (s)
- 40 g butter
- 4 apples
- 1 ½ liter white wine, semi-dry, Franconian, e.g. Bacchus, Scheurebe
- 1 ½ liter meat broth or vegetable broth, possibly mixed
- 0.5 liter ½ apple juice, naturally cloudy
- 400 g cream
- 200 g crème fraîche
- salt
- nutmeg
- 2 tablespoon cornstarch
- Apple juice, or wine
- 8 slices toast
- 50 g butter
- 1 teaspoon cinnamon powder
Print Recipe
Pin Recipe Instructions
- Cut the onions, garlic and apples into small pieces and sauté in butter. Top up with wine, broth and apple juice and reduce by a quarter. Stir in the cream and crème fraîche and reduce a little more. Season with the spices. Mix everything with the hand blender to make a smooth soup. Mix the cornstarch with the liquid and thicken the soup slightly. Bring to the boil again and season to taste.
- For the cinnamon croutons, cut the bread slices into 5 by 5 milli cubes. Fry in the butter until golden brown and season with cinnamon and salt.
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