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Lemon Soup
Lemon Soup is a traditional British recipe for a classic soup of lemon juice and egg yolks cooked in a white wine and water base flavoured with lemon zest and thickened with sago that's served with ratafia biscuits. The full recipe is presented here and I hope you enjoy this classic British version of: Lemon Soup.
prep time
15 minutes
cook time
10 minutes
Total Time:
25 minutes
Additional Time:
(+3 hours chilling)
Serves:
4
Rating:
Tags : Spice RecipesBritish Recipes
Fruit Soups are common in some countries, not even considered in others. For example apple and pear soups are common in Germany and Eastern Europe. Mango soups are common in certain countries in East Africa. Even in Britain, wild fruit soups, such as Wild Cherry Soup aren't completely unknown. A fruit soup can be very refreshing, but the secret is not to make it too sweet. It should be slightly tart to that it gets the juices of the palate flowing, preparing you for the next course. Just remember, if the thought of a fruit soup strikes you as odd, that tomatoes are fruit, just as bell peppers are and soups are made from these.
Ingredients:
500ml water
500ml dry white wine
75g sago
juice of 3 lemons
finely-pared rind of 2 lemons (use a potato peeler)
2 egg yolks
20g vanilla sugar
pinch of powdered
ginger
sugar, to taste
2 egg whites
powdered
cinnamon
12
Ratafia Biscuits
Method:
Add the wine and water to a pan and bring to a boil. Add the sago and stir for a few minutes as it dissolves. Add the lemon rind and simmer the mixture until the sago is quite clear. Sieve the soup and return to a clean saucepan.
Meanwhile blend the egg yolks and lemon juice together and add to the soup, whisking all the while. Then add the vanilla sugar and powdered cinnamon. Simmer gently until the soup thickens slightly (but do not allow to boil).
Taste the sugar and add a little sugar if it's too tart (but do not add too much sugar as this soup should be just a little tart). Take off the heat and allow to cool completely then place in the refrigerator and chill for at least 3 hours before serving.
Spoon into chilled serving dishes then whisk the egg whites until very stiff. Drop three tablespoons of the egg white into each bowl and decorate with a little cinnamon before adding 3 ratafia biscuits and serving.