The Terlaner wine soup was first served in Berlin in 1965 at a culinary event presenting South-Tyrolean specialities. Andreas Hellrigl, Josef Theiner and Franz Tauber, three renowned South-Tyrolean chefs, have elaborated old recipes and created the Terlaner wine soup.

Ingredients (for 4 people)

1/2 litre broth
4 yolks
50 ml cream
1/4 litre Terlaner
bread cubes of 1 stale roll
1 tablespoon butter
cinnamon
nutmeg
salt

Preparation:
Roast bread cubes in butter and sprinkle with cinnamon.
Pour broth and wine into a saucepan. Mix cream and yolks until smooth and add to the soup.
Mix until smooth on low heat.
Add a pinch of salt, a little nutmeg and cinnamon.
Pour into bowls. Top with bread cubes and sprinkle with nutmeg and cinnamon.