Riesling Soup with Cinnamon Croutons

Grated lemon peel,White pepper Pepper Yield: For the croutons

Black currant juice berry juice

For the soup, in a soup pot, liquefy the butter, dust with flour and add vegetable stock. Season the soup with wine, lemon peel and spices, simmer for 15 minutes. For the croutons, cut the baguette bread into thin slices, toast in butter in a frying pan and sprinkle with cinnamon. Then pour the soup into deep plates, drizzle a little currant juice into each, use a wooden skewer to create a decorative pattern, and garnish the soup with chervil leaves. Serve with cinnamon croutons.

Time 30-35 min

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