Lemon Soup

• 6 cups homemade jus roti or chicken stock (page 163 or 160) or the best stock you can find
• 1 large lemon, or more to taste
• 2 egg yolks
• 2 tablespoons flour
• 1 cup sour cream
• 1 cup croutons (page 580)

1. Put the jus roti in a medium saucepan and bring it to a boil over medium-high heat; turn off the heat as soon as it boils.
2. Meanwhile, grate the zest of the lemon.
3. Juice the lemon.
4. Use a whisk, an electric mixer, or a blender to combine the egg yolks, flour, and sour cream until smooth.
5. Continue to mix while slowly adding the jus roti.
6. Stir in the grated lemon zest and lemon juice.
7. 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.

roti, lemon, egg yolks, flour, sour cream, croutons

Taken from www.epicurious.com/recipes/food/views/lemon-soup-385793 (may not work)