Tuscan Honeymoon Soup
Cook Time: 15 minutes
Prep Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Category: Lunch/Snacks
Keywords: European, Brunch, < 30 Mins
Description:
This Tuscan Honeymoon Soup is a unique, centuries-old recipe that hails from the heart of Tuscany, known for its intriguing blend of medieval spices. Traditionally, this rich and comforting soup was a post-wedding restorative, designed to rejuvenate the newlyweds the morning after their celebration. The recipe comes from Nancy Harmon Jenkins’ “Flavors of Tuscany” and presents an ancient mix of flavors that you likely won’t find in many other dishes. The combination of sherry, honey, cinnamon, and nutmeg creates an unexpected yet soothing flavor profile that is perfect for a cozy lunch or a special brunch.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Chicken stock | 6 cups |
| Sherry wine | 1/2 cup |
| Honey | 1 tablespoon |
| Ground cinnamon | 1 teaspoon |
| Nutmeg | 4 teaspoons |
| Butter | 1 tablespoon |
| Sugar | 4 teaspoons |
| Egg yolks | 1 |
Nutritional Information (Per Serving):
| Nutrient | Value |
|---|---|
| Calories | 302.4 kcal |
| Fat Content | 20.4 g |
| Saturated Fat | 10.1 g |
| Cholesterol Content | 225.8 mg |
| Sodium Content | 624.6 mg |
| Carbohydrate Content | 17.7 g |
| Fiber Content | 0 g |
| Sugar Content | 10.1 g |
| Protein Content | 11.9 g |
Instructions:
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Combine the Base: In a large bowl, whisk together the chicken stock, sherry wine, honey, and egg yolks until well blended. Make sure to beat the ingredients thoroughly to create a smooth mixture.
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Strain the Mixture: Strain the mixture through a fine sieve into a soup pot to remove any solids and ensure a silky texture.
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Spice It Up: Stir in the ground cinnamon and nutmeg, mixing well to evenly distribute the spices.
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Heat Gently: Place the pot over very low heat. This step is crucial as you want the soup to warm slowly and avoid any curdling.
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Add the Butter: Slowly add the butter, one tablespoon at a time, while stirring constantly with a wooden spoon. The goal is to allow the butter to melt gradually and dissolve into the soup, much like preparing a hollandaise sauce.
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Stir and Thicken: Continue stirring the soup constantly as it thickens. The soup will gradually take on a creamy consistency, but be careful not to let it come to a boil. If the soup boils, it will curdle, and the texture will be ruined.
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Finish and Serve: Once the soup has thickened to your liking, remove it from the heat. Pour the soup into warm soup bowls. If desired, garnish the top with a light scrape of nutmeg and a few grains of sugar for added flavor and a festive touch.
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Serve Immediately: This soup is best enjoyed immediately after preparation, ensuring that its silky texture and comforting flavors are at their peak.
Cooking Notes:
- Temperature Control: The key to this soup is to heat it gently. Too high of a temperature will cause the eggs to scramble and curdle, ruining the texture. Keep the heat low and stir constantly.
- Variation Ideas: While this soup is traditionally served as is, you could experiment with adding other spices or herbs to make it your own. A small pinch of ground cloves or a dash of vanilla might give it an even deeper flavor profile.
This Tuscan Honeymoon Soup brings a touch of old-world charm to your kitchen, with a rich blend of sweet, spiced, and savory notes. It’s an intriguing and flavorful soup that offers a unique twist for your next lunch or brunch.
