Greek Chicken Lemon Soup (Recipe)

Ingredients

1 l (32fl oz) chicken stock

4 eggs

4 tbsp fresh lemon juice

125ml (4fl oz) whipping cream, whipped to soft peaks (optional)

Thin slices of whole lemon, seeded, for garnish

Steps

1.  In a medium-size saucepan, bring the chicken stock to a boil.

2.  In a small bowl, beat the eggs with a whisk until they are frothy, then add the lemon juice.

3.  Slowly ladle half the hot chicken stock into the egg mixture, whisking constantly.  Pour the egg mixture back into the remaining stock, whisking over low heat until the soup thickens.  This will take about 4 minutes.  Serve in warm bowls garnished with a dollop of whipping cream and a slice of lemon.

From : Low-Carbo Cooking