Sparkling Wine Soup

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 1 pint of sparkling Moselle
  • 1 pint of water, the chopped peal of ½ a lemon, the juice of ½ a lemon
  • 3 whole eggs
  • 1 teaspoon of flour
  • 3 tablespoons of sugar.


Put the eggs in a saucepan and beat to a cream with the sugar. Add the lemon juice, the finely chooped peel, 1 teaspoon of flour, the water and wine. Simmer on a slow fire, beating continuously, but do not let the soup boil. When hot, remove the lemon peel, and serve. It should be light and frothy.