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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I usually won't post a recipe unless someone requests it specifically, but I thought this one was unusual & interesting, and I couldn't find anything else like it on Zaar. It comes from Flavors of Tuscany by Nancy Harmon Jenkins. It is described in the book this way: Traditionally this soup, with its odd mix of medieval spices, was an ancient restorative, intended to pick up the flagging spirits of the bride & groom the morning after their wedding. Ingredients:
6 cups chicken stock |
1/2 cup dry vin santo or 1/2 cup dry amontillado sherry wine |
1 tablespoon honey |
4 large egg yolks |
1 pinch ground cinnamon |
1 pinch nutmeg, preferably freshly grated |
4 tablespoons butter |
1 pinch nutmeg (to garnish) (optional) |
1 pinch sugar (to garnish) (optional) |
Directions:
1. Beat together the chicken stock, sherry, honey and egg yolks in a large bowl.
2. Strain through a fine sieve into a soup pot.
3. Add the cinnamon and nutmeg and set the pot over very low heat.
4. Stirring constantly with a wooden spoon, add the butter a tablespoon at a time.
5. Keep stirring as the butter melts and dissolves into the soup, just as it would with a hollandaise sauce.
6. Continue stirring until the soup thickens.
7. DO NOT let it come to a boil or it will curdle.
8. When the soup is thick, pour into warm soup bowls and serve immediately, sprinkling the tops if you wish with a scrape of nutmeg and a few grains of sugar.
9. Cook time is an estimate as the recipe does not give it.
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