Summary

Ingredients

• 1 tablespoon butter
• 1 tablespoon flour
• 0.25 liter ¼ wine, Riesling half dry
• 375 ml poultry or vegetable stock
• 1 small onion (s)
• 2 carnation (s)
• 1 teaspoon mustard seeds, black
• 1 small bay leaf
• 1 bunch chives
• 1 teaspoon sugar
• 1 pinch cayenne pepper, or chili powder
• 200 ml cream
• g Bratwurst, fresh
• 1 tablespoon oil, (sunflower oil)

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Instructions

1. Melt the butter in a saucepan, stir in the flour and deglaze with a dash of Riesling.
2. Bring to the boil, pour in Riesling again and stir everything until smooth. Pour in the rest of the wine and the poultry stock and bring to the boil.
3. Peel the onion and lard it with the cloves. Add the spices, peppered onion and bay leaf to the soup. Let the soup boil down over low heat for about 20 minutes. Stir it again and again until it becomes creamy.
4. Wash the chives, pat dry and cut into thin rolls. Strain the soup through a fine sieve, reheat and season with salt, cayenne pepper and sugar. Beat the cream with the hand mixer until it is half stiff.
5. Press the sausage out of the intestine and cut off small dumplings with a teaspoon.
6. Heat the oil in a pan and fry the sausage dumplings until golden brown. Drain on kitchen paper and distribute in portions on preheated, deep plates.
7. Stir the cream into the boiling soup, bring to the boil again briefly, whip until foamy, arrange in the prepared plates, sprinkle with chives.