cold lemon soup with zucchini

How To Make cold lemon soup with zucchini

• 1

  Bring the 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 broth; let cool and refrigerate.
• 5

  Grate or julienne the zucchinis; blanch in boiling salted water for 45 seconds just to set the color and remove raw taste.
• 6

  Quickly drain and run under cold water until cool to the touch; refrigerate.
• 7

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