Post by carnation037 on Jan 14, 2003 7:49:44 GMT -6
A creamy, slightly tart and velvety rich soup.
Egg Lemon Soup
6 cups (1.5 L) chicken, beef, or vegetable stock
3 eggs
Juice of 1-2 lemons
1 Tbs (15 ml) cornstarch (cornflour)
Bring the stock to a simmer over moderate heat. Beat the eggs in a
mixing bowl, adding the lemon juice and cornstarch gradually - the
eggs should be very well beaten but not frothy. Slowly add about 1
cup (250 ml) of the hot stock to the egg mixture, stirring constantly.
Stir the egg mixture into the broth and stir constantly until the soup
thickens slightly, about 3 minutes - DO NOT BOIL. Taste and add more
lemon juice if desired - the soup should have a pronounced but not
sour lemon taste. Serve immediately. Serves 4 to 6.
Egg Lemon Soup
6 cups (1.5 L) chicken, beef, or vegetable stock
3 eggs
Juice of 1-2 lemons
1 Tbs (15 ml) cornstarch (cornflour)
Bring the stock to a simmer over moderate heat. Beat the eggs in a
mixing bowl, adding the lemon juice and cornstarch gradually - the
eggs should be very well beaten but not frothy. Slowly add about 1
cup (250 ml) of the hot stock to the egg mixture, stirring constantly.
Stir the egg mixture into the broth and stir constantly until the soup
thickens slightly, about 3 minutes - DO NOT BOIL. Taste and add more
lemon juice if desired - the soup should have a pronounced but not
sour lemon taste. Serve immediately. Serves 4 to 6.