Jauntal Wine Soup

Boil the beef broth with allspice, cinnamon bark and lemon balm for 5 minutes. Remove the spices, add white wine and boil again. Mix the yolks well with the sweet cream, stir in and thicken the soup with it (thicken), but do not let it boil again. Season to taste with salt. Mix butter with cinnamon, spread on white bread slices and toast. Arrange the soup in warmed plates and serve with the toasted white bread.

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