White Wine Soup

For the white wine soup, first bring vegetable soup and white wine to a boil and cook uncovered for five minutes. Add the whipped cream and cook for eight to ten minutes.

Whisk the yolks in a bowl. Stir in about a third of the boiling hot soup, then add this mixture to the rest of the soup and continue to heat, stirring throughout, until it thickens slightly. Be careful: the soup must not boil anymore, otherwise the egg yolk will curdle. Season to taste with salt, pepper and a pinch of nutmeg.

Serve the white wine soup in deep cups or plates, sprinkle with baking peas and chives.

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