COLD LEMON SOUP WITH ZUCCHINI

Eddie Jordan

By
@EDWARDCARL

On a hot day this soup is just right. It cool you off and still taste great. I like to serve it with a light ham sandwich.


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Rating:

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Method:

Stove Top

Ingredients

2 c
chicken stock
4
eggs
course salt
2
lemons juice only
2 small
zucchini trimmed and grated
1
lemon sliced thinly
bacon bits, for garnish

Directions Step-By-Step

1
Bring chicken stock to a boil in a large saucepan add salt to taste.
2
Meanwhile in a medium bowl, beat the eggs with a whisk or electric mixer until thick and frothy.
3
Slowly add the lemon juice, beating constantly to prevent eggs from curdling.
4
Stir the egg lemon mixture into the hot chicken stock. Let cool and refrigerate.
5
Grate or julienne the zucchini blanch in boiling salted water for 54 seconds just to set the color and lemon raw taste.
6
Quickly drain and run under cold water until cool to touch refrigerate.
7
To serve mix the zucchini into the soup. Served chilled garnish with lemon slices and bacon bits.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy