Schilcher Wine Soup

half an hour, easy In a saucepan heat butter, sprinkle flour and stir a light roux. Pour in beef broth and bring to a boil.

Peel garlic cloves, add whole and simmer on low heat for about 20 min. Cut toast into small cubes, toast in butter.

Mix in the yolks, stir the cream and wine into the soup and simmer for a good 5 min (the soup must not be brought to the boil at this point), season vigorously with salt and freshly ground pepper. Remove the garlic cloves, season and arrange in plates.

Sprinkle with the white bread cubes. Lastly, garnish with a tiny bit of whipped cream.

Drink:

Schilcher

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