Summary

Ingredients

• 0.5 liter ½ beef broth, strong
• 150 ml white wine (Terlaner or another dry Pinot Blanc)
• 150 ml whipped cream
• 3 egg yolks
• Salt and pepper, whiter
• cinnamon
• 1 roll, stale, diced
• butter

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Instructions

1. Bring the beef soup and wine to the boil in a saucepan. Remove from heat, stir in whipped cream and egg yolk and season with salt, pepper and cinnamon. Now again on the stove, but at very low heat (as soon as the soup boils, the egg coagulates) with the whisk until the soup has a creamy consistency.
2. Meanwhile, toast the bread cubes in hot butter in a pan until crispy.
3. Pour the finished wine soup into preheated soup cups, sprinkle the crispy bread cubes on top, sprinkle with cinnamon again and serve immediately.