Sweet soups make a refreshing and unusual start to a dinner party and can also form part of a nourishing diet for invalids. Serve this soup with puff pastry crescents or Croiitons.
4 fl. oz. water
8 fl. oz. white wine
2 tablespoons sugar
3 cinnamon sticks
8 fl. oz. single cream
2 egg yolks, well beaten
Pour the water and wine into a large saucepan and add the sugar, cloves and cinnamon. Set the pan over moderate heat and bring the mixture to the boil. Reduce the heat to low and simmer for 10 minutes.
Meanwhile, in a small saucepan set over moderately low heat, heat the cream until it is hot but not boiling. Place the egg yolks in a soup tureen, remove the saucepan from the heat and pour the cream on to the egg yolks, stirring constantly.
Remove the pan containing the wine mixture from the heat and strain the liquid into the tureen, stirring constantly.
Delightful Zvettl Wine Cream Soup, flavoured toith issiveet and makes a pleasant and unusual change as a start to a meal.
Discard the contents of the strainer. Serve the soup at once.