Franconian cider soup

Name: Franconian cider soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 onion, 1 small carrot; 40 g + 1-2 tablespoons butter; 2 (40 g) go. Tbsp. flour; 1/2 l Meat broth (instant); 1/2 l dry Franconian white wine; 7-10 Tbsp salt, pepper, nutmeg, sugar; 100 g brown bread; 1/2 TEASPOON Cinnamon; 200 g whipped cream, 1 egg yolk

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 onion, 1 small carrot
40 g + 1-2 tablespoons butter
2 (40 g) go. Tbsp. flour
1/2 l Meat broth (instant)
1/2 l dry Franconian white wine
7-10 Tbsp salt, pepper, nutmeg, sugar
100 g brown bread
1/2 TEASPOON Cinnamon
200 g whipped cream, 1 egg yolk

Directions

1
Peel or clean the onion and vegetables. Wash, chop and fry in 40 g butter. With flour
2
dust, sweat briefly. Stir in broth and wine. Season with salt and pepper. Bring to the boil, simmer for 15 minutes
3
Dice bread and roast in 1-2 tablespoons of hot butter. Dust with cinnamon and mix
4
Sieve the soup. Add cream and bring everything to the boil. Finally, alloy with egg yolk (do not let it boil any more!). Season with salt, pepper, nutmeg and sugar. Serve the mustard soup with the croutons