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Greek Lemon Soup Recipe
|Chicken stock||16 Ounce|
|Single cream||12 Ounce|
|Monosodium glutamate powder||1 Teaspoon|
|Cayenne pepper||1 Pinch|
|Chopped parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 1140 Calories from Fat 780
% Daily Value*
Total Fat 88 g135.7%
Saturated Fat 48.2 g241.2%
Trans Fat 0 g
Cholesterol 978.5 mg
Sodium 2764.6 mg115.2%
Total Carbohydrates 77 g25.6%
Dietary Fiber 14.5 g57.9%
Sugars 8.2 g
Protein 34 g68.4%
Vitamin A 94.7% Vitamin C 412.3%
Calcium 61.7% Iron 32.3%
*Based on a 2000 Calorie diet
Heat over a low heat stirring constantly.
Stir in 1 tablespoon of cornflour which has been dissolved in 1 tablespoon water.
Cook until it thickens, stirring constantly.
Do not let it boil.
Beat 4 egg yolks.
Gradually pour a little hot soup into them.
Stir until thoroughly mixed.
Stir this mixture into the soup.
Cook for 2 minutes until thoroughly mixed and slightly thick.
Remove from the stove.
Add the juice of 4 lemons, 1 teaspoon of monosodium glutamate powder, a pinch of cayenne pepper, salt and pepper to taste.
Chill overnight in the refrigerator.