Greek Lemon Soup
|Chicken stock||16 Ounce|
|Single cream||12 Ounce|
|Monosodium glutamate powder||1 Teaspoon|
|Cayenne pepper||1 Pinch|
|Chopped parsley||1 Tablespoon|
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.