Wine Soup

• 1 qt. red or white wine
• 2 cups water
• 1

Bring the wine, water and spices to a boil. Strain. Beat the egg yolks with sugar until lemon-colored and slowly add the hot wine mixture, beating constantly until a thick foam forms at the top. Do be careful not to curdle the yolks. Serve in cups with wafers.

If you use the red wine, do not use egg yolks. Cover 1/2