Wine Soup With Cinnamon Croutons

1. 1

   Toast the bread in a pan with 2 tablespoons of butter and sprinkle it with cinnamon.

2. 2

   Add the egg yolks, the heavy cream, and the white wine to the hot broth in a medium saucepan over a double boiler or on very low heat, and beat with a whisk until the mixture is creamy.

3. 3

   Place the soup in warm soup bowls, top with the croutons, and sprinkle with some ground cinnamon.

4. 4

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.