*  Exported from  MasterCook  *
 
                       Cold Lemon Soup with Zucchini
 
 Recipe By     : Cucina Fresca (via 6/4/97 DMN)
 Serving Size  : 6    Preparation Time :0:45
 Categories    : Soups, Cold
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      quarts        chicken stock
                         coarse salt
    4                    eggs
    2                    lemons, juice of
    2      small         zucchini -- trimmed
    1                    lemon -- thinly sliced
 
 Bring the chicken stock to a boil in a large saucepan; add salt to taste.
 Meanwhile, in a medium bowl, beat the eggs with a whisk or electric mixer
 until thick and frothy.  Slow add the lemon juice, beating constantly to
 prevent eggs from curdling.  Stir the egg-lemon mixture into the hot chicken
 broth; let cool and refrigerate.
 
 Grate or julienne the zucchini; blanch in boiling salted water for 45
 seconds just to set the color and remove raw taste.  Quickly drain and run
 under cold water until cool to the touch; refrigerate.
 
 To serve, mix the zucchini into the soup.  Serve chilled; garnish with lemon
 slices.
 
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 NOTES : Optional:  1/2 cup orzo, cooked in a large pot of boiling salted
 water until al dente, about 10 minutes.  Drain and run under cold water
 until cool; drain and set aside.  (If making orzo more than 1/2 hour in
 advance, toss with 1 teaspoon olive oil to prevent sticking and refrigerate
 until needed.)