Wine soup

One for wine lovers. not recommended for Whiners.


1 stale bread roll, broken into pieces
1 tablespoon butter, melted
ground cinnamon, to taste
5 egg yolks
250ml single cream
250ml Pinot Blanc, or white wine of choice
500ml beef stock

To make the croutons, in a small frying pan add the melted butter and pieces of stale bread. Fry until crisp. Dust with cinnamon and set aside on kitchen paper.
Beat the egg yolks, cream and white wine together.
In a large heavy-bottomed saucepan over a low heat, warm the beef stock (do not allow it to simmer). Slowly add the egg yolk, cream and wine mixture. Continue to heat while whisking vigorously until thickened and creamy.
Ladle the soup into pre-warmed bowls and serve with croutons and a pinch of cinnamon.

Yum..sounds good...

One with whisky????