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Greek Lemon Soup

Chef.Foodie's picture
Ingredients
  Chicken stock 16 Ounce
  Single cream 12 Ounce
  Cornflour 1 Tablespoon
  Egg yolks 4
  Lemons 5
  Monosodium glutamate powder 1 Teaspoon
  Cayenne pepper 1 Pinch
  Chopped parsley 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

In a saucepan combine 16 oz. chicken stock, 12 oz. single cream.
Heat over a low heat stirring constantly.
Stir in 1 tablespoon of cornflour which has been dissolved in 1 tablespoon water.
Cook until it thickens, stirring constantly.
Do not let it boil.
Beat 4 egg yolks.
Gradually pour a little hot soup into them.
Stir until thoroughly mixed.
Stir this mixture into the soup.
Cook for 2 minutes until thoroughly mixed and slightly thick.
Remove from the stove.
Add the juice of 4 lemons, 1 teaspoon of monosodium glutamate powder, a pinch of cayenne pepper, salt and pepper to taste.
Chill overnight in the refrigerator.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Greek
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Lemon
Interest: 
Healthy
Cook Time: 
30 Minutes

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Average: 3.9 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1140 Calories from Fat 780

% Daily Value*

Total Fat 88 g135.7%

Saturated Fat 48.2 g241.2%

Trans Fat 0 g

Cholesterol 978.5 mg326.2%

Sodium 2764.6 mg115.2%

Total Carbohydrates 77 g25.6%

Dietary Fiber 14.5 g57.9%

Sugars 8.2 g

Protein 34 g68.4%

Vitamin A 94.7% Vitamin C 412.3%

Calcium 61.7% Iron 32.3%

*Based on a 2000 Calorie diet

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Greek Lemon Soup Recipe