Terlano Wine Soup

Heat beef broth and wine in a saucepan. Stir in the whipped cream, egg yolks and spices and whisk over very low heat (as soon as the soup boils, the egg curdles) until the soup has a creamy consistency. Meanwhile, in a frying pan, fry the bread cubes in hot butter. Pour the finished wine soup into preheated soup bowls, sprinkle the crispy croutons on top, sprinkle again heavily with cinnamon and serve immediately.

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