Tuscan Honeymoon Soup – a delicious recipe with chicken stock, santo, honey, egg yolks, ground cinnamon, nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Beat together the chicken stock, sherry, honey and egg yolks in a large bowl.
2
Strain through a fine sieve into a soup pot.
3
Add the cinnamon and nutmeg and set the pot over very low heat.
4
Stirring constantly with a wooden spoon, add the butter a tablespoon at a time.
5
Keep stirring as the butter melts and dissolves into the soup, just as it would with a hollandaise sauce.
6
Continue stirring until the soup thickens.
7
DO NOT let it come to a boil or it will curdle.
8
When the soup is thick, pour into warm soup bowls and serve immediately, sprinkling the tops if you wish with a scrape of nutmeg and a few grains of sugar.
9
Cook time is an estimate as the recipe does not give it.
1007
kcal
Calories
36
g
Fat
49
g
Carbs
126
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 cups chicken stock, ½ cup dry vin santo or ½ cup dry amontillado sherry wine, 1 tablespoon honey, 4 large egg yolks, and more.
Yes, Tuscan Honeymoon Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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