White Wine Soup

This recipe come from a book „The Food of Italy” by Claudia Roden, and it is just perfect as it is.

Serves 4:

• 4 egg yolks
• 500 ml of light meat stock
• 250 ml of dry white wine
• 120 ml of double cream
• salt
• some cinnamon
• a small bunch of chives, chopped

 

Beat the yolks, broth, wine and cream with some salt and a pinch of cinnamon in a deep bowl.

Pour the mixture into a saucepan and cook on a low heat, stirring it vigorously. until the soup thickens slightly and turns creamy.

Be careful not to bring the soup to the boil as the egg yolks will curdle.

Serve whilst still hot, garnished the chopped chives and a pinch of cinnamon.