Mulled White Wine Soup 4.000
Jul 18, 2001

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.

Servings: 4
  • 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.

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Recipe Source

From LaVarenne cooking school founder and cookbook author Anne Willan.

Tested by Anne Willan.

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