Cold Lemon Soup with Zucchini

* Exported from MasterCook *

Cold Lemon Soup with Zucchini

Recipe By : Cucina Fresca (via 6/4/97 DMN)
Serving Size : 6 Preparation Time :0:45
Categories : Soups, Cold

Amount Measure Ingredient -- Preparation Method
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2 quarts chicken stock
coarse salt
4 eggs
2 lemons, juice of
2 small zucchini -- trimmed
1 lemon -- thinly sliced

Bring the chicken stock to a boil in a large saucepan; add salt to taste.
Meanwhile, in a medium bowl, beat the eggs with a whisk or electric mixer
until thick and frothy. Slow add the lemon juice, beating constantly to
prevent eggs from curdling. Stir the egg-lemon mixture into the hot chicken
broth; let cool and refrigerate.

Grate or julienne the zucchini; blanch in boiling salted water for 45
seconds just to set the color and remove raw taste. Quickly drain and run
under cold water until cool to the touch; refrigerate.

To serve, mix the zucchini into the soup. Serve chilled; garnish with lemon
slices.

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NOTES : Optional: 1/2 cup orzo, cooked in a large pot of boiling salted
water until al dente, about 10 minutes. Drain and run under cold water
until cool; drain and set aside. (If making orzo more than 1/2 hour in
advance, toss with 1 teaspoon olive oil to prevent sticking and refrigerate
until needed.)