Tuscan Honeymoon Soup

• 6 cups chicken stock
• 12 cup dry vin santo or 12 cup dry amontillado sherry wine
• 1 tablespoon honey
• 4 large egg yolks
• 1 pinch ground cinnamon
• 1 pinch nutmeg, preferably freshly grated
• 4 tablespoons butter
• 1 pinch nutmeg (to garnish) (optional)
• 1 pinch sugar (to garnish) (optional)

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.

chicken stock, santo, honey, egg yolks, ground cinnamon, nutmeg, butter, nutmeg, sugar

Taken from www.food.com/recipe/tuscan-honeymoon-soup-92940 (may not work)