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Cold Lemon Soup with Zucchini

RecipeSource: Cold Lemon Soup with Zucchini RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * 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 -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - 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.)

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