Title: Massachusetts Cider Soup
Categories: Soup Check
Yield: 1 Pot

2	qt	Semisweet cider
6		Slices homemade bread, cut into small croutons
4	tb	Butter
		Salt and pepper
3		Eggs
4	tb	Brown sugar or 1/4 cup maple syrup
1 3/4	c	Medium cream
3	tb	Flour
2	oz	Dark Jamaican rum
		Nutmeg
		Cinnamon

Bring the cider to a gradual boil in an enamel saucepan, while browning the croutons in butter. Salt and pepper the croutons and keep them warm. Skim the cider and set it on the back of the stove to keep warm. Crack the eggs into a bowl and beat them to a froth while adding the sugar, cream, flour, and rum, a little at a time to avoid lumps. Grate in the nutmeg and add the cinnamon. Return the cider to the fire, and whisk vigorously while pouring in the cream mixture slowly. Cook for a minute or two, stirring constantly, until the soup is piping hot and creamy. Garnish with croutons and serve immediately.

Traditional New England recipe

1980 PROULX, Annie and Lew NICHOLS Sweet and Hard Cider Garden Way Publishing Charlotte, Vermont MM Format by John Hartman Indianapolis, IN

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