White wine soup

Yield: 1 quart

Measure Ingredient
1 tablespoon Cornstarch
4 tablespoons Sugar
\N \N Salt to taste
\N \N Dash of ground nutmeg
3 eaches Egg yolks, beaten
2 cups Boiling water
2 eaches Lemon slices
2 cups Slightly sweet white wine
\N \N Low-fat whipped topping for garnish

In a large saucepan, combine the cornstarch, sugar, salt, and nutmeg.

Add the egg yolks and blend well. Gradually add the boiling water, stirring constantly. Add the lemon slices. Simmer, covered, for 3-4 minutes. Add the wine and blend well. Cool slightly.

Garnish each serving with the whipped topping and serve.

Submitted By STEWART HOPPER On 11-09-94

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