STREAMING NOW: Simply Nigella
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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."”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 6 cups chicken stock
  • 12 cup dry vin santo or 12 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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: