16th C, Ginestrata Soup (chicken, Marsala, Cinnamon)

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 5 egg yolks
• 2 teaspoons ground cinnamon
• 1/4 cup dry marsala or 1/4 cup other fortified wine
• 1 quart chicken stock, all fat removed
• salt
• 6 tablespoons butter
• 3 teaspoons sugar
• freshly ground nutmeg

Recipe

• 1 whisk egg yolks in a bowl and beat in the cinammon and marsala.
• 2 strain through several layers of cheesecloth. beat in chicken stock, add the salt and butter.
• 3 gradually heat soup in a very heavy saucepan over very low heat (or use a double boiler over hot not simmering water) stirring constantly. dont allow it to boil.
• 4 when slight thinkened pour into soup bowls and sprink with a 1/2 tsp of sugar and some nutmeg.