Lemon Soup
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.
- 6 cups homemade jus rôti or chicken stock 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
Instructions:
- Put the jus rôti 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.
- Use a whisk, an electric mixer, or a blender to combine the egg yolks,