16th Century Ginestrata Soup (Chicken, Marsala, Cinnamon)

⏱ 35 mins 🍽 6 serving(s) 🏷 Meat

This is a traditional 16th century Italian soup known as Ginestrata. It is a rich, spiced broth made with chicken stock, egg yolks, marsala wine and cinnamon. The soup is gently heated until slightly thickened, then served with a sprinkle of sugar and freshly grated nutmeg. Historically, it was once thought to have certain invigorating properties. The recipe yields 6 servings and takes about 35 minutes to prepare.

16th Century Ginestrata Soup (Chicken, Marsala, Cinnamon)

Ingredients

  • 5 egg yolks
  • 2 teaspoons ground cinnamon
  • 1/4 cup dry marsala or 1/4 cup other fortified wine
  • 1 quart chicken stock, all fat removed
  • salt
  • 6 tablespoons butter
  • 3 teaspoons sugar
  • freshly ground nutmeg

Method

  1. In a bowl, whisk the egg yolks before beating in the cinnamon and marsala wine.
  2. Pass this mixture through several layers of cheesecloth to strain it. Beat in the chicken stock, then add the salt and butter.
  3. Place the soup in a very heavy saucepan over very low heat to warm it gradually, stirring constantly. You can also use a double boiler over hot, not simmering, water. Do not let it boil.
  4. Once the soup has thickened slightly, pour it into individual bowls. Sprinkle each serving with 1/2 tsp of sugar and some freshly ground nutmeg.

Nutrition (per serving)

Sodium317300 mg

Recipe details

CategoryMeat
AuthorMarraMamba