This northern European sour soup makes a rich, wonderful, and full-bodied starter. The acidity of lemon complements the richness and near-sweetness of the stock, and the combination is simply amazing. For Greek egg-lemon soup, see the preceding recipe.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put the jus rƓti in a medium saucepan and bring it to a boil over medium-high heat; turn off the heat as soon as it boils. Meanwhile, grate the zest of the lemon. Juice the lemon.
Step 2
Use a whisk, an electric mixer, or a blender to combine the egg yolks, flour, and sour cream until smooth. Continue to mix while slowly adding the jus rƓti.
Step 3
Stir in the grated lemon zest and lemon juice. Transfer everything back to the saucepan and reheat the soup gently; taste and adjust the seasoning (you might like to add more lemon juice), then garnish with the croutons and serve.
