Terlan wine soup

Ingredients

• 500 ml of meat broth
• 5 egg yolks
• 2 cups of heavy cream
• 2 glasses of Terlaner Pinot Blanc
• 1 hard roll, cut into small pieces
• 1 tablespoon of butter
• cinnamon powder, with a flavour

Place the small bread pieces in the melted butter, and sprinkle with ground cinnamon.

Over low heat, add the eggs, cream, and wine to the hot broth, and whisk vigorously in a thick-bottomed bowl, ideally a ceramic dish, until a creamy consistency is achieved.

Fill the pre-heated mugs with broth.

Sprinkle the croutons over the dish and dust with cinnamon.