Recipe by Jane*in*RI
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."
- 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 See How It's Made
- Beat together the chicken stock, sherry, honey and egg yolks in a large bowl.
- Strain through a fine sieve into a soup pot.
- Add the cinnamon and nutmeg and set the pot over very low heat.
- Stirring constantly with a wooden spoon, add the butter a tablespoon at a time.
- Keep stirring as the butter melts and dissolves into the soup, just as it would with a hollandaise sauce.
- Continue stirring until the soup thickens.
- DO NOT let it come to a boil or it will curdle.
- 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.
- Cook time is an estimate as the recipe does not give it.