Sauté sliced onions and leeks in butter, add sliced potatoes, fill with RieslingxSylvaner and chicken soup and make until potatoes fall apart.
Mash the soup and strain it through a sieve. Let the strained soup bubble up, perhaps thicken it with a tiny bit of cornstarch and refine it with milk and cream.
Finally, before serving, add a good glass of RieslingxSylvaner.
As a garnish: soak 20 raisins for one night, add to the soup with toasted almond slivers.
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