COLD LEMON SOUP WITH ZUCCHINI
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.
Provided by Eddie Jordan @EDWARDCARL
Categories Chicken Soups
Number Of Ingredients 7
Steps:
- 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.
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