Ginestrata is anItaliansoup, originally fromTuscany, which can be described as a thin, lightly spicedegg-based soup.[1][2][3]Egg yolks,chicken stock,Marsala wine or white wine, butter,nutmeg and sugar are primary ingredients.[1][3] Additional ingredients may include different types of wine, such asMadeira wine,[4] and cinnamon.[1] It may also be served as anantipasto dish,[5] the first course of a formal Italian meal.
Ginestrata may be strained using asieve.[4] It may be prepared using adouble boiler for cooking, and the nutmeg and sugar may be served atop it as a garnish.[1] It may also be cooked in anearthenware pot.[4] It is a thin soup that only slightly thickens when the cooking process is complete.[1]
The soup dates to theMiddle Ages in Tuscany, Italy, when it was prepared by the families of married people the day after their wedding, to "revive the flagging spirits of the bride and groom".[1]
