Egg-Lemon Soup (Chilled)

Subject: Egg-Lemon Soup (Chilled) Tue Nov 11, 2008 7:51 pm

3 cups canned chicken broth

2 tbsp + 1 tsp cornstarch

1-1/3 cups heavy cream

6 egg yolks

2 whole eggs

4 tbsp fresh lemon juice

Salt and white pepper

Grated peel of 1 lemon

Heat the chicken broth

In small bowl, dissolve cornstarch in cream and slowly add to broth, stirring constantly over low heat until smooth and thickened

Beat yolks and whole eggs until thick and lemony; slowly add lemon juice, while beating constantly

Pour broth and cream slowly into egg mix

Stir well and return to low heat for 3 to 4 minutes, stirring constantly, until soup thickens

Salt and pepper to taste

Be careful of curdling by overheating

Cool and chill

Serve in small chilled cups garnished with the grated lemon peel

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