Chilled Egg-Lemon Soup

Serves: 6
Total Calories: 536


3 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.

Nutritional Facts:

Serves: 6
Total Calories: 536
Calories from Fat: 216

This Chilled Egg-Lemon Soup recipe is from the Menu Planner Cookbook. Download this Cookbook today.

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