As a first course, this
delightfully tart and creamy chilled soup tickles the tongue.
Cold
Lemon Soup
4 cups chicken broth
2 cups heavy cream
2 tablespoons cornstarch
1/4 cup water
6 large egg yolks, beaten
1/2 cup fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon white pepper
- Combine chicken broth and cream in a saucepan.
Cook over low heat until just heated. Blend cornstarch in water
and stir into the soup. Cook over low heat until thickened, stirring
constantly. Do not boil.
- Stir a small amount of the hot mixture
into beaten egg yolks then return to the saucepan. Chill. Just
before serving whisk in lemon juice, salt, and pepper.
Makes 6 servings.
