Eggnog Soup -- Quad-Cities Online Recipe Book
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Eggnog Soup

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4 cups commercial eggnog
1/4 cup dry sherry
2 teaspoons grated orange rind
1 teaspoon grated lemon rind
1 egg white
1 teaspoon sugar
1/4 teaspoon salt
Sprinkle of nutmeg


In a medium bowl, combine eggnog, sherry, orange rind and lemon rind. Mix well and chill for 1 hour. In a small bowl, beat egg white until soft peaks form. Add sugar and salt and beat until a stiff, glossy meringue is formed. To serve, top each bowl of soup with a dollop of meringue and dust lightly with nutmeg. Serves 6.

Mary Kastor
Rock Island

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