Cinnamon Wine Soup

submitted by rcoen


from Tipperary, Ireland

This recipe is 500 years old and originated in Turkey.

3 cups dry red wine
1 stick cinnamon, about 7 cm. long
peel of 1/2 lemon, in 2 or 3 pieces
3 Tbsp. cornflour
3 Tbsp. sugar
2 egg yolks, beaten lightly

In a saucepan simmer together the wine, cinnamon and lemon peel for 10
minutes. In a mixing bowl blend together the cornstarch and 3 Tbsp. of
cold water. Stir this into 3 cups of water, transfer to a separate
saucepan and simmer gently for 5 minutes. Strain the cornstarch mixture
into the wine and add the sugar, stirring well (may add more sugar to
taste). Slowly spoon about 1 cup of the hot wine soup into the egg yolks,
beating constantly. Pour the mixture back into the soup slowly, bating
constantly. Heat through but do not boil. Taste and correct the flavoring
with sugar if necessary. Serve either hot or chilled. (Serves 4 - 6).


http://www.simpleinternet.com/recipes/
International Recipes OnLine
On-Line Culinary Discussion at Food.Chat:
http://www.simpleinternet.com/foodchat/

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/