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LEMONY BOUILLON
6 cans(13 3/4 ounces each ) chicken broth or frozen homemade chicken stock warmed and strained
2 tablespoons grated lemon peel(zest)
Juice of 2 medium lemons(4 to 6 tablespoons)
2 bay leaves
1/2 cup snipped parsley
2 lemons,each cut into 10 wedges
Heat broth, lemon zest, lemon juice and bay leaves to boiling water in 3-quart saucepan over medium heat; remove from
heat.Stir in parsley; garnish with lemon wedges
About 20 servings(1/2 cup each)
CHILLED CUCUMBER SOUP
Ingredients:
4 cucumbers peeled,seeded,and cut into chunks
1 1/2 cups chicken broth
1 1/4 cups sour cream or plain yoghurt
2 garlic cloves,minced,peeled
3 tablespoons white vinegar
sea salt/salt and pepper to taste
6 mint leaves
Garnish:
Chopped tomato
Minced green onions or fresh dillweed
Procedure:
1. Combine all the above ingredients except for garnish in a blender
or food processor
2. Whirl until the mixture is smooth
3. Chill the soup thoroughly
4. Pour the soup into serving
bowls
5. Sprinkle with garnish. Serve.
Serving Size:
6 servings
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