Heat the soup. Mix yolks, whipping cream and wine well, pour into the hot soup, beat on low heat just below boiling point with a whisk until creamy and season with nutmeg and salt. Cut bread into cubes, ham slices into very thin strips, fry both briefly in hot butter and sprinkle with a little cinnamon. Divide finished soup among preheated soup plates, sprinkle with salmon ham, croutons and chopped parsley and serve immediately so that the white bread remains crispy.
Heiligenstein Riesling Soup
Rating: 3.8182 / 5.00 (22 Votes)
Total time: 15 min
Servings: 4.0 (servings)
Ingredients:
Instructions: