Cold Lemon Soup With Zucchini Recipes

Steps:

• Bring 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.
• Slowly add the lemon juice, beating constantly to prevent eggs from curdling.
• Stir the egg lemon mixture into the hot chicken stock. Let cool and refrigerate.
• Grate or julienne the zucchini blanch in boiling salted water for 54 seconds just to set the color and lemon raw taste.
• Quickly drain and run under cold water until cool to touch refrigerate.
• To serve mix the zucchini into the soup. Served chilled garnish with lemon slices and bacon bits.

Steps:

• Cook shallots in oil in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 5 minutes.
• Add zucchini, zest, salt, and pepper and cook, stirring occasionally, until zucchini is softened, about 5 minutes. Add broth and water and simmer until zucchini is tender, about 3 minutes.
• Purée zucchini mixture, including zest, along with parsley and dill in a blender (in 2 batches if necessary) until smooth (use caution when blending hot liquids). Transfer to a metal bowl, then set bowl into a larger bowl of ice and cold water (to quick-chill). Cool, stirring occasionally, about 20 minutes.
• Stir in buttermilk and season with salt.

Steps:

• 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.
• Slowly 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 zucchinis; 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.