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home > recipes > soups > cinnamon wine soup
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).

Cinnamon Wine Soup


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keyword: cinnamon
ethnicity: middle eastern
recipes for soups
recipes by rcoen
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(posted November 7, 2006)

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).



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