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This German wine soup makes an elegant appetiser for a festive meal. I like to use pinot blanc but use your favourite dry white wine.
1 tablespoon butter
1 stale bread roll, cut into cubes
2 cups (500ml) strong beef stock
5 egg yolks
1 cup cream
1 cup dry white wine
cinnamon, to taste
- Heat the butter in a frypan and fry bread cubes until golden brown. Sprinkle with cinnamon.
- Heat the beef stock in a heavy bottomed saucepan over medium heat. Add egg yolks, cream and white wine and beat until soup is nice and creamy.
- Ladle soup into preheated bowls and serve garnished with croutons and sprinkled with cinnamon.
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