Cream soup from the Weinviertel DAC

Ingredients

• ½ onion approx. 50 g, cut into small cubes
• ¼ litre Grüner Veltliner Weinviertel DAC
• ¾ litre vegetable stock or water with vegetable stock cubes
• 0.3 litre whipping cream
• salt
• 8 white peppercorns
• 4 pcs. allspice grains
• 1 pc. bay leaf
• 6 pcs. juniper berries
• ⅓ stick of cinnamon
• 3 tbsp sunflower oil
• maizena for binding
• old bread/semolina
• chives or cress

Preparation

Sauté the diced onion in the sunflower oil and deglaze with the Weinviertel DAC, allow to boil briefly. Add the peppercorns, bay leaf, juniper berries and allspice, pour in the stock and simmer for 30 minutes. Stir in the whipping cream – after a further 10 minutes, strain the soup through a sieve, season with salt and sugar and thicken to the desired consistency with cornflour (mix with a little cold water beforehand). Finally, add the cinnamon stick and leave to infuse for 30 minutes. Reheat if necessary and serve.

Serving tip

Cut stale bread or rolls into small cubes, fry in a pan with butter until crispy and sprinkle into the soup, garnish with chives or cress.