Soup: Chilled Lemon Soup
Source of Recipe
Catering Solutions
List of Ingredients
2 gal sour cream
6¼ cup sugar
0.78 cup salt
6¼ fl oz half and half cream
3.1 gal chicken stock (using a chicken base with water)
1.6 cup worcestershire sauce
4 ea lemon
6¼ cup water
Recipe
1. Combine 1 cup of sour cream, 2 tablespoons of sugar, and the salt in a bowl and thoroughly mix with a whip until smooth and creamy.
2. Slowly blend in the half-and-half, chicken stock (make the chicken stock by mixing a chicken base with water according to package directions), and Worcestershire sauce; cover the bowl with plastic wrap and refrigerate.
3. Wash and remove the rind from 1 lemon and cut the rind into very thin slices.
4. Cut the 4 lemons in half and squeeze out the juice into a bowl and set aside.
5. Combine the water with the remaining 2 tablespoons of sugar in a sauté pan over low heat; bring to a boil, which creates a simple syrup.
6. Add the thin slices of lemon rind to the simple syrup and simmer for 2 minutes; set aside to cool.
7. Remove the chilled soup from the refrigerator and fold in the fresh lemon juice; cover and refrigerate until ready to serve.
Ready to Serve
1. Ladle (using a 5-ounce ladle) into soup bowls and place a teaspoon of sour cream into each bowl.
2. Top off with some poached lemon rind.
Microwave on high for 1 or 2 minutes until reaching 190°F for at least seconds, then serve.
YIELD: 56 1/2 pounds (6 oz. = 1 serving)
|
Â
Â
Â
|
member logon
