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