Tuscan Honeymoon Soup

Ingredients

• 6 cups chicken stock
• 1/2 cup dry vin santo or 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. 1

   Beat together the chicken stock, sherry, honey and egg yolks in a large bowl.

2. 2

   Strain through a fine sieve into a soup pot.

3. 3

   Add the cinnamon and nutmeg and set the pot over very low heat.

4. 4

   Stirring constantly with a wooden spoon, add the butter a tablespoon at a time.

5. 5

   Keep stirring as the butter melts and dissolves into the soup, just as it would with a hollandaise sauce.

6. 6

   Continue stirring until the soup thickens.

7. 7

   DO NOT let it come to a boil or it will curdle.

8. 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. 9

   Cook time is an estimate as the recipe does not give it.