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EGG AND MARSALA WINE SOUP

Ginestrata

Rome-Lazio
Preparation - Medium Easy
Serves 4 - 6

6 egg yolks
1/2 cup dry Marsala wine
3 cups Brodo di Pollo (home-made or canned chicken broth)
1/4 t cinnamon
4 T sweet butter, softened
1/4 t sugar
1/4 t nutmeg

Beat the egg yolks in a large bowl, and, bit by bit, stirring, add the Marsala the chicken broth, and the cinnamon.
Place mixture in double boiler.
Cook over moderate heat, adding the butter very slowly.
When the soup starts to thicken, remove it from heat.
Combine the sugar and the nutmeg and sprinkle on surface of soup.
Serve in preheated individual bowls.

Source:
Northern Italian Cooking
Francesco Ghedini
Hawthorn Books, Inc.

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