Leahs Lemon Soup A Recipes

LEMON SOUP

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.

LEMON CHICKEN SOUP

Steps:

• In a large saucepan, combine soups and water; cook until heated through. Add the chicken if desired. Stir in lemon juice and pepper. Garnish with parsley if desired.

LEMON AND POTATO SOUP

Steps:

• Place potatoes, garlic and celery into a large stockpot with water to cover. Cover and bring to a boil. Cook until potatoes are tender, about 25 minutes.
• Season with turmeric, lemon juice, chicken bouillon cube and salt and pepper to taste. Simmer for another 10 minutes. Mash some of the potato chunks for a thicker consistency.

GREEK LEMON CHICKEN SOUP

Steps:

• In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, then simmer for 20 minutes.
• Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.
• Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices.

GREEK LEMON SOUP

Steps:

• Pour the broth into a pot and bring it gradually to a full boil.
• Pour in the rice, reduce to a simmer,and cover.
• Cook for about 25 minutes, or until rice is just tender.
• Do not overcook.
• Meanwhile whisk the egg yolks and lemon juice together in a small bowl until well combined.
• When rice is done, remove soup from the heat and ladle 2 cups of hot broth into the egg and lemon mixture.
• Whisk this mixture back into the remaining soup.
• Return the soup to medium heat and cook, stirring constantly, until soup is just steaming.
• Do not let it reach a boil.
• Season to taste and serve immediately, or remove from heat, cool to room temperature, cover and refrigerate.
• Correct seasoning just before serving.
• Garnish hot or cold with lemon slices and chopped parsley.

GREEK LEMON-RICE SOUP

Steps:

• Heat broth to boiling in medium saucepan; stir in rice and garlic.
• Reduce heat and simmer, covered, until rice is tender, about 25 minutes.
• Reduce heat to low.
• Mix lemon juice and egg; slowly stir mixture into soup.
• Stir in parsley; season to taste with salt and white pepper.
• Pour soup into bowls.

LEEK SOUP

Steps:

• Cut leeks into thin slices. In a skillet, saute leeks and onion in butter until tender but not browned. Transfer to a soup kettle or Dutch oven. Add potatoes, broth and parsley; cover and simmer until the vegetables are tender. Strain; set broth aside. Puree vegetables in a blender or food processor. Return puree and broth to pan. Stir a small amount of pureed mixture into egg yolk; return to pan. Add salt, pepper and nutmeg. Cook over medium heat until a thermometer reads 160°, stirring occasionally. Add the cream; heat through but do not boil. Garnish with bacon.