Sausal Wine Soup

Rating: 3.57 / 5.00 (23 Votes)

Total time: 45 min

Servings: 4.0 (servings)



In a saucepan, reduce the wine by half. Add beef broth and bring to a boil. Beat egg yolks with cream and cornstarch until well blended. Remove soup from heat and stir in the cream-egg mixture with a whisk. The soup must not boil anymore! Season to taste with salt and pepper. Bake the bread cubes in the oven (or roast them in a coated pan without fat until crispy) and then season with a pinch of cinnamon. Arrange soup in hot plates and sprinkle with the cubes. Garnish each with a whipped topping and serve.

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