COLD SOUPS    

The dog days of summer are upon us, albeit a bit too early for me.  I going to repeat my summer soup recipes from last summer (at the request of my friend Dan.)  But I do want to add a couple of new ones too.   I did some research on this one.  At first I was going to dismiss it; you have to cook it and it calls for cream.  But the lemon juice sounded so good, I thought I would try it by substituting plain yogurt for the heavy cream.  Also, you don’t have to simmer this long and cooking time is less than 10 minutes so it does not generate a great deal of heat in the kitchen. The most difficult part of this recipe is to make sure when you mix in the egg yolks (try egg beaters??????), not to have the yogurt and chicken broth too hot, or else the eggs will curdle.

COLD LEMON SOUP 

4 cups of chicken broth (low fat/low sodium)

2 cups of heavy cream (low fat yogurt)

2 tablespoons cornstarch

¼ cup water

6 egg yolks, slightly beaten

Zest of one lemon

½ cup fresh lemon juice

½ teaspoon salt

¼ teaspoon white pepper

1.  Slightly whisk chicken broth and cream (yogurt) in a saucepan and cook over a low heat until just heated.

2.  Blend cornstarch and water and slowly stir into the soup mixture.  Make sure all lumps are dissolved.

3.  Heat soup mixture over low heat until thickened. Do not boil.

4.  SLOWLY stir in a little amount of the soup mixture into the beaten egg yolks. 

5.  Add the egg mixture to the soup and chill

6.  Just before serving, whisk in the lemon zest, juice, salt and pepper.

7.  Serve in chilled bowls.