Dirndl Kitchen

0 Finely chop the onion and saute in butter over medium heat until translucent.
1 Add the wine and bring to a boil for about 1 minute before adding in the broth. Return to a boil.
2 Whisk together the sour cream and flour and add in the broth-wine mixture. Reduce to medium-low heat and let simmer for 10 minutes, stirring occasionally.
3 Add the heavy whipping cream and let simmer for an additional 10 minutes.
4 Using a small cookie cutter in any shape, cut out 12 little bread shapes from the 2 slices of bread. I used a little leaf cutter, but stars or hearts would be cute, too!
5 Cook in butter over medium heat until browned, then transfer to a plate covered with paper towel and dust with a thin layer of cinnamon.
6 Season the soup with salt and pepper, then puree using an immersion blender.
7 Stir in the fresh parsley, reserving some for garnish. Right before serving, add another splash of wine, then top with your cinnamon-dusted croutons.