Chilled Lemon Soup Recipe

How to make it

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• First you want to squeeze the 2 lemon juice.
• Next you want to add the broth and kosher salt in a pan over high flame.
• Now whisk the eggs until thick.
• Then slowly add the lemon juice to the eggs, and then add 2 c. of the hot broth to thi, beating constantly.
• When once broth is boiling, lower the heat and add the lemon -egg mixture into the broth.
• You want to let this stand until cool then place in refrigerator.
• Now you can grate the zucchini into long strips, then you blanch in boiling salted water, for about 50 seconds.
• Quickly drain the zucchini in a collander and place under cold running water. Then put them in the the refrigerator.
• Next you want to cook the orzo in a large pot of boiling salted water until al dente. Approx. 10-12 minutes. Then you can drain with cold water over it. Drain again and put in a bowl.
• Next you want to add 2 tsp. of olive oil.
• Toss this well to prevent the orzo from sticking to itself.
• Then chill in the refrigerator.
• Just before you serve, mix the oiled orzo into the broth mixture and add the grated zucchini.
• Then you will want to cut the extra lemon into paper thin slices and float them on top of the soup.
• Just before serving, add a sprig of lemon thyme to each dish.