Zitronensuppe

Lemon Soup

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

Boil 1 quart of water with the juice of 2 lemons, strips of lemon peel, a little sugar, 1 tablespoon of potato flour mixed with 1 tablespoon of wine. Before serving, add 2 yolks of egg, dissolved with a few tablespoons of the soup. The whites are beaten to a stiff snow, and 1 tablespoon at a time is dropped into the soup.