CookEat Recipe
Warm Spiced Red-Wine and Egg Soup
A small warm wine soup with lemon zest, nutmeg and cinnamon, lightly thickened with an egg yolk and served with biscuits.
Method
Steps
Step 1
Combine wine, water, sugar, nutmeg, cinnamon and lemon zest in a small saucepan. Bring just to a boil, stirring to dissolve sugar, then lower the heat.
Step 2
Beat the yolk in a heatproof bowl. Whisk in a small ladle of hot wine mixture, then another, before returning it to the saucepan.
Step 3
Stir over very gentle heat until the soup reaches 74 °C without boiling or curdling. If egg strands form, the trial has failed and should not be represented as a smooth soup.
Step 4
Ladle into four small warm bowls and offer plain biscuits separately. Serve hot to adults only; the finished soup remains alcoholic.
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