Wine Soup With Cinnamon Croutons

1. 1

   Heat the butter in a non-stick pan, toast the bread, and sprinkle it with the ground cinnamon. Set the croutons aside for later.

2. 2

   Heat the broth in a medium heavy-bottom saucepan over a double boiler, or on very low heat. Add the egg yolks, heavy cream, and white wine, stirring with a whisk until creamy.

3. 3

   Place the soup in individual bowls which have been warmed up, add the croutons and a sprinkling of ground cinnamon, and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.