Cold Lemon Soup with Zucchini
.
Yield
8 servingsPrep
10 minCook
5 minReady
20 minLow in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
chicken broth
|
*
|
| 1 | x |
kosher salt
|
*
|
| 4 | large |
eggs
|
|
| 2 | each |
lemons
juice of |
|
| 2 | small |
zucchini
trimmed |
|
| 1 | each |
lemon
thinly |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
chicken broth
|
*
|
| 1 | x |
kosher salt
|
*
|
| 4 | large |
eggs
|
|
| 2 | each |
lemons
juice of |
|
| 2 | small |
zucchini
trimmed |
|
| 1 | each |
lemon
thinly |
|
Directions
Bring the 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.
Slow add the lemon juice, beating constantly to prevent eggs from curdling.
Stir the egg-lemon mixture into the hot chicken broth; let cool and refrigerate.
Grate or julienne the zucchini; blanch in boiling salted water for 45 seconds just to set the color and remove raw taste.
Quickly drain and run under cold water until cool to the touch; refrigerate.
To serve, mix the zucchini into the soup.
Serve chilled; garnish with lemon slices.
