FRICKENHÄUSER WEINSUPPE
50 grams carrots, diced
40 grams onions, diced
30 grams celery, diced
60 grams butter
40 grams flour
0,75 liter beef broth
0,25 liter Frickenhäuser Müller Thurgau or a Chardonnay
0,2 liter cream
1 egg yolk
Salt and beef stock
2 slices of sandwich bread in 1/2 inch cubes
40 grams butter
1 teaspoon cinnamon
Gently cook diced vegetables with the 60 grams of butter in medium
saucepan over medium heat. Add flour, beef broth and wine. In a separate pan,
roast the bread cubes with butter and add cinnamon. Set aside. Whisk egg yolk and
cream and add it to your soup; let it simmer for a minute (don't let it boil). Add
salt and beef stock to your taste. Serve it in cups add the bread cubes.