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:
★★★★★ 1 vote
Comments:
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

Step-By-Step

1Bring chicken stock to a boil in a large saucepan add salt to taste.

2Meanwhile in a medium bowl, beat the eggs with a whisk or electric mixer until thick and frothy.

3Slowly add the lemon juice, beating constantly to prevent eggs from curdling.

4Stir the egg lemon mixture into the hot chicken stock. Let cool and refrigerate.

5Grate or julienne the zucchini blanch in boiling salted water for 54 seconds just to set the color and lemon raw taste.

6Quickly drain and run under cold water until cool to touch refrigerate.

7To 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