This creamy and flavourful soup is popular on the skiing slopes of northern Italy. Traditionally, it is made with a regional Terlano Pinot Blanc, but you can use any dry white wine for this recipe.
6 people made this
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
Method Prep:10min › Cook:20min › Ready in:30min
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.