Peel and finely dice the shallots. Heat the butter and sauté the shallots in it until soft. Extinguish with the white wine, fill up with the beef broth, season with salt and pepper and cook. Clean the lettuce, rinse and spin dry.
Put the lettuce, garlic and 9 tablespoons of rapeseed oil in a large container and blend very finely with a hand blender. Add the whipping cream to the beef broth form and boil everything together again by half. Season to taste with salt and freshly ground pepper.
Beat the reduced soup with a hand mixer until creamy. Mix in the pureed Vogerlsalat.
Season with chili and fold in 4 tablespoons of whipped cream. Cut the white bread into cubes of about 1 cm. Heat 2 tbsp. rapeseed oil in a frying pan and fry the bread cubes with the finely diced bacon until crispy. Bring the bread cubes to the table as a garnish in the soup.
Our tip: Use bacon with a fine, smoky note!