About: Cold Lemon Soup

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About: Cold Lemon Soup Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

This isn't exactly diet fare, but it's surprisingly refreshing on a hot summer evening. Cold Lemon Soup 4 cups (1 L) vegetable or chicken stock 2 cups (500 ml) heavy cream 2 Tbs (30 ml) cornstarch (cornflour) mixed with 1/4 cup (60 ml) water 6 egg yolks, beaten 1/2 cup (125 ml) lemon juice Salt and freshly ground pepper to taste

Attributes	Values
rdfs:label	Cold Lemon Soup
rdfs:comment	This isn't exactly diet fare, but it's surprisingly refreshing on a hot summer evening. Cold Lemon Soup 4 cups (1 L) vegetable or chicken stock 2 cups (500 ml) heavy cream 2 Tbs (30 ml) cornstarch (cornflour) mixed with 1/4 cup (60 ml) water 6 egg yolks, beaten 1/2 cup (125 ml) lemon juice Salt and freshly ground pepper to taste
dcterms:subject	SF&SC
abstract	This isn't exactly diet fare, but it's surprisingly refreshing on a hot summer evening. Cold Lemon Soup 4 cups (1 L) vegetable or chicken stock 2 cups (500 ml) heavy cream 2 Tbs (30 ml) cornstarch (cornflour) mixed with 1/4 cup (60 ml) water 6 egg yolks, beaten 1/2 cup (125 ml) lemon juice Salt and freshly ground pepper to taste Bring the stock and cream to a simmer in a pot over moderate heat. Stir in the cornstarch mixture and cook, stirring frequently, until slightly thickened. Stir a little of the mixture into the egg yolks, and then stir the egg yolks into the soup. Stir over low heat until thickened - do not boil. Chill in the refrigerator and stir in the lemon juice, salt, and pepper immediately before serving. Serves 4 to 6.

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