For the Schilcher soup, first prepare the cinnamon sticks. To do this, mix well THEA, curd, flour, salt and cinnamon, let rest in a cool place for 30 minutes and roll out thinly. Cut thin sticks from the dough, sprinkle with cinnamon and bake at 180 degrees for about 10-12 minutes.
For the soup, chop onion very finely and sauté in THEA, deglaze with half of the milk and reduce slightly.
Whisk flour in THEA, add onion-soup mixture and cinnamon stick and simmer for about 10 minutes. Deglaze with remaining Schilcher and simmer again for a few minutes. Refine with Cremefine, season to taste and before serving, whisk vigorously with a hand blender and serve with chives.
Serve the Schilcher soup with the cinnamon sticks.
Preparation Tip:
For the Schilcher soup, process only ¼ of the dough. The rest can be frozen.