borleves (wine soup)

Pour the wine and water into the saucepan. Add the grated lemon rind, the cloves and the cinnamon. Simmer over low heat for 30 minutes. Remove from the heat and discard the cloves and cinnamon stick. In the small mixing bowl, beat the egg yolks with a wire whisk. Add the sugar a little at a time and continue beating until thick. Stir the egg yolk mixture into the hot soup. Return the saucepan to the heat and bring to the simmering point. Do not allow the soup to boil or the egg yolks will scramble. Serve in hot mugs. Note: This is recommended as a fine substitute for coffee on a cold winter morning. Source: The Paprikas Weiss Hungarian Cookbook Posted by Brett Jones Submitted By JOELL ABBOTT On 05-24-95