Cut bread into cubes, lightly fry onion and garlic in butter, briefly fry bread cubes.
Deglaze with Weinviertel DAC. Season to taste with the stock, pepper and salt. Let simmer on low heat for 15 minutes, stirring again and again so that the bread does not stick.
Puree with a hand blender. Add the cream and whip the soup again with the blender.
Serve in hot soup bowls, garnish with ham and toasted thin slices of bread, grate nutmeg over the soup.
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