Cinnamon Wine Soup

by Daniel Rogov

3 cups dry red wine
3 Tbsp. each cornstarch and sugar
2 egg yolks, beaten lightly
1 stick cinnamon, about 3" (7 1/2 cm) long
peel of 1/2 lemon, in 2 - 3 pieces

In a saucepan, simmer together the wine, cinnamon and lemon peel for 10 minutes. Blend the cornstarch with 3 Tbsp. of cold water in a mixing bowl. Stir in 3 cups of water, transfer to a separate saucepan and simmer gently for 5 minutes. Strain the cornstarch mixture into the wine and add the sugar, stirring well (may add more sugar to taste).

Slowly spoon about 1 cup of the hot wine soup into the egg yolks, beating constantly. Pour the mixture back into the soup slowly, beating constantly. Heat through but do not boil. Taste and correct the seasoning with sugar if necessary. May be served hot or chilled.

Serves four.

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.