Tuscan Honeymoon Soup

Name: Tuscan Honeymoon Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
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)

Submitted by JaneinRI

"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.""

Download

Ready In:: 25mins
Ingredients:: 9
Serves:: 4

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

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.