South Tyrolean Wine Soup

Remove the crusts from the toast bread and cut into approx. 1/2 cm cubes.

Melt the butter in a pan, add the bread cubes and toss constantly until golden brown.

Sprinkle the croutons with cinnamon, immediately remove from the pan and set aside.

Place the meat broth and white wine (e.g. Gewürztraminer) in a pot and warm slowly.

Whisk the cream and egg yolk together in a bowl until smooth.

Add the cream–egg mixture to the soup and heat gently, whisking briskly to make it frothy without boiling.

Once the soup is creamy and frothy, season with nutmeg, cinnamon and salt.

Pour the wine soup into prewarmed soup plates or cups, sprinkle with the cinnamon croutons and serve immediately.