Shock Soup with Nut Bread Croutons

Foam the butter and sweat the finely chopped shallot in it. Bring to the boil with beef broth and caraway seeds. Stir sour milk and curd into the soup. Add half of the cream and the must and bring to the boil again. Puree in a blender, thicken slightly with cornflour. Finally, fold in the cooked potato cubes and the remaining cream. Season to taste. Roast the nut bread cubes in the oven at 180 °C for about 10 minutes. Serve the soup with roasted nut bread cubes.

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