Cold Lemon Soup With Zucchini Recipe

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Cold Lemon Soup with Zucchini

Kitchen Crew

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Ingredients

2 qt
chicken stock
pinch
salt, coarse
4
eggs
2
lemons, juice only
2 small
zucchinis, trimmed
1
lemon, sliced

Step-By-Step

1Bring the 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 broth; let cool and refrigerate.

5Grate or julienne the zucchinis; blanch in boiling salted water for 45 seconds just to set the color and remove raw taste.

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

7To serve, mix the zucchini into the soup. Serve chilled; garnish with lemon slices.

About this Recipe

Course/Dish: Other Soups
Other Tag: Quick & Easy