Chilled Lemon Soup Recipes

Steps:

• Pour chicken broth into a large pot, and bring to a boil. Add orzo pasta, and simmer for 10 minutes, until tender.
• In a medium glass or metal bowl, whip egg whites to medium stiff peaks. Stir in egg yolks and lemon juice. When the pasta has finished cooking, Gradually ladle about 1 cup of the soup into the egg mixture while stirring gently. This will heat up the eggs so they will not be shocked by the boiling liquid. Pour the egg mixture into the soup pot, and stir until well blended. Season with salt and pepper, and serve immediately.

Steps:

• In food processor or blender, puree half of the cucumber, scraping down sides of bowl as necessary. Blend until smooth, about 20 seconds.
• In a serving bowl, combine the pureed cucumber, yogurt, buttermilk, olive oil, garlic, fresh chives and dill, and pepper flakes. Stir to mix well.
• Cut the remaining cucumber into 1/8 inch small dice. Stir into the pureed soup mixture and then stir in enough water or stock so that the soup is thin but not watery.
• Add the salt and pepper and stir well. Refrigerate several hours and until well chilled.
• Ladle soup into individual bowls and garnish with toasted nuts, a drizzle of lemon juice and a sprinkle of cayenne. Add an ice cube to each bowl to keep soup chilled.

Steps:

• Simmer the stock, cider & rice in a covered pot with salt, pepper & lemon rind for 40 minutes.
• Puree & return to the pot.
• Mix in the lemon juice & simmer gently.
• Cool & skim any fat that might appear on the surface.
• Chill.
• Sprinkle with the chives & garnish each bowl with a slice of lemon.
• Serve.