Sauté minced onion in a little butter. Add beer and whipping cream, season with caraway seeds and simmer gently for 20 minutes. Heat the butter and brown the bread slices on both sides. Once cooled, spread with sausage and cut into lozenges. Season the soup. Pour into soup bowls, add the lozenges and bring to the table sprinkled with chive rolls.
Our tip: Always use fresh chives if possible!
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