Greek Lemon Soup Recipe


Cooking Time30 MinDifficulty LevelMedium
Health IndexHealthy++Cuisine
Main Ingredient


 Chicken stock16 Ounce
 Single cream12 Ounce
 Cornflour1 Tablespoon
 Egg yolks4
 Monosodium glutamate powder1 Teaspoon
 Cayenne pepper1 Pinch
 Chopped parsley1 Tablespoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

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


In a saucepan combine 16 oz. chicken stock, 12 oz. single cream.
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.