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Pour wine and water into saucepan. Add cloves and cinnamon sticks.
Zest the lemon, then slice it thinly and add both to the liquid.
Simmer over low heat about 30 minutes (do not boil).
Remove and discard cloves, lemon and cinnamon.
In a separate bowl, mix the egg yolks. Add in the sugar slowly, mixing continually. When smooth and thick, add to the soup.
The taste should be a comfortable sweet-tart balance. Adjust if necessary
Return to a slow simmer for a few minutes. Serve in soup bowl or hot mug.
This is a Christmas tradition among many Hungarian families.
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