Terlano Wine Soup

Let the beef broth cool, then carefully remove any fat that has risen to the surface. Pour the defatted broth into a saucepan large enough to hold all the ingredients and allow for easy mixing. The liquid should be clean and free of excess oil before blending.

Whisk the three egg yolks in a bowl until smooth and fluid. There's no need to whip them: just work them enough to completely break down the structure and promote even distribution in the broth. When the mixture it appears smooth, without obvious filaments, keep it ready to combine with the liquid base.

Add the beaten egg yolks to the broth, the three glasses of Alto Adige white wine, the heavy cream, cinnamon and salt. Mix immediately with a whisk or with a tablespoon, mixing the ingredients before transferring the pan to the heat. The mixture It should appear uniform, with no separate patches of yolk or heavy cream.

Place the pot on the edge of the stove and set the heat to medium. Reheat the soup, stirring constantly, so the heat is evenly distributed without directly overheating the egg yolks. Stop increasing the heat if bubbles appear: the soup should be piping hot, but never boil.

Continue whisking vigorously as the soup heats gently. Process until the mixture It becomes well-bound and slightly thicker, with a uniform and velvety consistency. Always monitor the heat: the absence of a boil and constant stirring are the indicators that allow the yolks to thicken without curdling.

Cut the day-old bread Cut the cubes into even cubes and fry them in lightly cinnamon-flavored butter. Cook the cubes until they are evenly browned and crispy on the outside, leaving the inside dry but not burnt. Keep them ready for serving, so they retain the contrast between the crunchiness and the hot soup.

Distribute the croutons in soup bowls and pour the piping hot soup over them. Serve immediately, while the soup is still smooth and firm, and the bread retains its crunchy texture. Complete the serving without adding any other ingredients: the dish's profile is based on the combination of wine, broth, and heavy cream, cinnamon and croutons.