Serves: 8
Total Calories: 766
1. About 20 minutes before serving:
2. In a 3-quart saucepan over medium heat, melt butter. Stir in flour. Cook and stir for 1 to 2 minutes. Add broth and 2 cans of water. Stirring, bring to a boil and boil until thickened. Remove from heat.
3. In a medium bowl, beat egg yolks and lemon juice. Gradually whisk about one-third of the hot mixture into the egg yolk mixture, then stir back into hot mixture in saucepan. Stirring over low heat, bring to just under boiling.
4. Serve immediately. Garnish with lemon rind.
This Lemon Soup recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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