|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Chilled Egg-Lemon Soup |
|
Serves: 6 Print this Recipe3 cups chicken broth canned 2 tablespoons cornstarch + 1 teaspoon 1 1/3 cups cream 6 eggs yolk 2 eggs whole 4 tablespoons lemon juice fresh Salt and white pepper Grated peel of 1 lemon Heat the chicken broth. In small bowl, dissolve cornstarch in cream and slowly add to broth, stirring constantly over low heat until smooth and thickened. Beat yolks and whole eggs until thick and lemony; slowly add lemon juice, while beating constantly. Pour broth and cream slowly into egg mix. Stir well and return to low heat for 3 to 4 minutes, stirring constantly, until soup thickens. Salt and pepper to taste. Be careful of curdling by overheating. Cool and chill. Serve in small chilled cups garnished with the grated lemon peel. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Cold Avocado Soup Consommé De Mer Egg Drop Soup Egg Flower Tomato Soup Jellied Cucumber Consommé Julienne Vegetable Soup Kiev Borscht Tomato-Beef Bouillon |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
