Serves: 6
Total Calories: 536
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 Chilled Egg-Lemon Soup recipe is from the Menu Planner Cookbook. Download this Cookbook today.
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