Finely chop the peeled spring onions and coarsely dice the cleaned root vegetables. Fry both briefly in melted butter and then dust lightly with flour. Pour in must and soup, bring to a boil and simmer until soup is thick and vegetables are soft. Puree the soup well with a blender, add the cream, let it boil down again and season with salt, pepper and nutmeg. Fry the white bread cubes well in hot butter and serve with the hot soup sprinkled with finely chopped chives.
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