Feuersbrunner Riesling Foam Soup with Nut Bread Leaves

Reduce the Riesling with cinnamon and cloves, pour in strong beef broth, simmer a little and add the cream, simmer again a little, strain. Strain the Riesling soup through a fine sieve and blend with cold butter in a blender jar or with a hand blender. Season the soup well with salt and a little white pepper. Cut nut bread into sheets, or thin slices, bake in hot fat & dry well on kitchen paper. Serve the soup in deep soup plates & place the baked nut bread leaves on top!

Preparation Tip:

It is important that the Riesling is well boiled down so that the extracts and acids are compressed and thus also a very intense flavor. It is also particularly important to mount with cold butter.

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