Directions:
Boil prawns in watered-down white wine with bay leaf, garlic, carrot, celery and the onion until prawns are cooked. Remove prawns from their shells, and reserve, setting aside the shells in a separate bowl. Using a mortar and pestle, or pulsed quickly in a food processor, crush the shells along with the cooked vegetables, Raspberry Vincotto, and a fistful of stale bread that you have soaked in the broth, and squeezed. Place pounded pulp into a saucepan together with tomatoes and remaining broth.
Cook for 30 minutes then pass contents through a sieve to remove the shells and solids, return liquid to saucepan along with beaten eggs, pinch of salt, butter and parmesan. Bring to a boil, stirring occasionally, and then remove from heat. Place coarsely chopped prawns into individual serving bowls and pour over the soup. Sprinkle with a hint of nutmeg.
