Wine Soup

This is a follow up of Hot Cider.
Another South Tyrolean discovery was Wine Soup, which surprised me with its terrific flavour and creamy texture. It does not take a lot of time to cook it:

• ½ litre of well seasoned meat stock
• 5 egg yolks
• ¼ litre of cream
• ¼ litre of Chardonnay
• cubes of a stale bread roll
• 1 tablespoon of butter
• cinnamon

Roast the bread cubes in butter and sprinkle with cinnamon. Mix stock, yolk, cream and wine in a thick bottomed pan. Bring mixture to a boil while whisking. Boil and whisk until the mixture is creamy. Fill in pre-heated soup bowls. Add bread cubes and sprinkle with cinnamon. Serve & enjoy.