Cold Lemon Soup

By BobLongo

Ingredients

• 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

Preparation

Step 1

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.