A light, frothy cross between eggnog and Greek avgolemono, this spicy hot soup is best displayed with a light, fragrant Riesling wine, whether American or imported.
Serve this soup as a first course with toasted rye bread, or on its own with sweet cookies such as ladyfingers.
- One 750-ml bottle medium-dry white wine
- 2 cinnamon sticks
- Zest of 1 lemon
- 3 whole cloves
- 4 large egg yolks
- 2 tablespoons sugar
Combine the wine, cinnamon, lemon zest and cloves in a saucepan over medium heat; cover and heat until almost boiling. Reduce the heat to low; cover and cook for 10 to 15 minutes. Remove from the heat; strain, discarding the solids.
Whisk together the egg yolks and sugar in a large bowl until lightened in color and slightly thickened, 2 to 3 minutes. Whisking constantly, slowly add the hot wine mixture and whisk until thoroughly incorporated. It will consist of a spiced broth topped generously with foam. Ladle into warm bowls or cups and serve immediately.
NOTE: Uncooked eggs may be contaminated with salmonella and should be avoided by young children, the elderly and anyone with immune system deficiencies.
From LaVarenne cooking school founder and cookbook author Anne Willan.
Tested by Anne Willan.
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