Champagne-Lemon Soup

Oxmoor House
5 cups


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1 (25.4-ounce) bottle brut champagne
1/2 cup sugar
Grated rind and juice of 1 medium lemon
8 egg yolks


Combine champagne, sugar, and lemon rind and juice in a large saucepan; stir well. Bring to a boil. Reduce heat to low; simmer 5 minutes.

Beat yolks in a small mixing bowl. Gradually stir one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, until thickened. Ladle into individual soup bowls; serve warm as a dessert soup.

Created date

February 2010