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Zuppa al Vino Bianco ( for 4 )
500 ml vegetable stock, 5 egg yolks, 500g single cream, a glass of Pinot Grigio, a small knob of butter, 2 slices of day old white bread, powdered cinnamon to taste
1. Remove crusts and cut the bread slices into dice. Melt the butter in a small non stick frying pan and toast the bread in it till golden, then sprinkle with powdered cinnamon and set aside
2. Place the vegetable stock in a stock pot with a thick heavy base on a medium heat, and whisk in the cream, wine and egg yolks when it is just warm.
3. Whisk continuously until you see that the mixture has become thick and creamy - and watch out that it does not curdle: turn the heat down if you are worried about this, or remove the pan from the heat from time to time while you continue to whisk
4. Serve in pre-heated soup bowls, add some of the cinnamon croutons and a further dusting of cinnamon to each portion.
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