Summary

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

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Instructions

1. 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.
2. 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.