Cold Lemon Soup With Zucchini Food
COLD LEMON SOUP WITH ZUCCHINI
On a hot day this soup is just right. It cool you off and still taste great. I like to serve it with a light ham sandwich.
Provided by Eddie Jordan @EDWARDCARL
Categories Chicken Soups
Number Of Ingredients 7
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.
CHILLED ZUCCHINI SOUP
Categories Soup/Stew Vegetable Appetizer Quick & Easy Zucchini Summer Chill Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 12
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.
COLD LEMON SOUP WITH ZUCCHINI
How to make Cold Lemon Soup with Zucchini
Provided by @MakeItYours
Categories Other Soups
Number Of Ingredients 6
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.
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- Set a pot with olive oil over high heat. Add the diced onion and thinly sliced cloves of garlic. Cook for about 5 minutes over medium - high heat, stirring occasionally.
- Chop the zucchini (skin on), then add it to the onion and garlic. Cook for about 5 minutes more, stirring occasionally. Chop the fresh parsley and add it to the vegetables, cook for another minute, then add 450 ml of water. Cook for another 5 - 8 minutes.
- Remove the pot from the heat and blend using an immersion blender. Add another 250 ml of water. Season to taste with salt, pepper and ground nutmeg. Simmer gently for 2 minutes. By not adding all the water at once in step 2, you get a smoother texture.
- Set a small sauté pan over high heat, add a teaspoon of oil and lemon slices. Sauté for about 2 minutes.
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