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Friday, December 28, 2012

Wine Soup? Who Knew

Guest Blogger: Renata Toth What characterizes this cold season? Wild animals, mushrooms, orange, grapes and wine are typical to the fall and winter months. The soup I find interesting is a nice warm wine soup in which the flavours of fall and winter are combined with the bitter sweetness of dry white wine. To make this soup for 4, you'll need: • 1 cup dry white wine • 2/3 cup water • 1 egg yolk • 4 egg whites • a few cloves • orange skin • lemon skin • approx 3 tsps sugar • approx 2 tsps of flour First, pour the wine into a pot and start boiling it. Add a few stripes or orange skin and lemon skin and the cloves (5-6 for this amount), and bring it to boil. Meanwhile, beat the egg whites until you obtain a thick and hard cream. Mix the egg yolk with the sugar with a little water, and the rest of the water with the flour. When the wine is boiling, take it off the fire, and add the egg yolk-sugar mix while mixing continuously, and the water-flour mix, while still mixing it continuously in order to avoid the creation of lumps. Bring it to boil once more. When boiling, add the egg whites and mix with a hand whisk until you obtain a smooth and creamy texture. Serve hot in pretty bowls. This soup is fast and delicious, ready in approximately 30 minutes, so it is best to prepare it freshly before the dinner so that it remains hot. Although it keeps its alcoholic and' winey' taste, it practically won't contain any alcohol after boiling, so it is a safe dish for those who plan to drive after dinner. Enjoy! For more great recipes join 100,000 worldwide subscribers at Get your copy of the Gourmand World Award Winning book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

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