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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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