Lemon Soup

Trying to make some soup over here, and not having a whole lot of luck.

The roasted vegetable variety I made recently had great flavor, but was too watery.

The potato-cheese recipe, from one of my favorite food writers, tasted terrific, but was so thick that after about five slurps I wondered if anyone had ever actually died of soup choking. After a whole bowlful, I figured someone could throw me over the side of a boat and I'd make a fine anchor.

The recipe I tried this afternoon, for lemon soup, had a lovely lemony flavor that I really liked. But it, too, had problems with consistency.

The directions said to stir over low heat until thickened. Maybe it's all in your definition of "thick" but mine never seemed to progress much past a slightly heavy broth stage.

Here is the recipe, for those of us with excess lemons who are not too picky about our soup's thickness. I suppose you could always stir a tablespoon or so of cornstarch into a tablespoon of water, slurry it around, and add it to the broth at the start.

And if anyone has any soup advice, I'd love to hear it. I'm about ready to head back to Campbell's.

LEMON SOUP

4 c. chicken broth

4 eggs

4 T. lemon juice

1 lemon, sliced, for garnish

In medium saucepan, bring broth to boiling. In medium bowl, whisk together eggs with a wire whisk until light. Add lemon juice. Add half of hot broth, stirring well. Return lemon/egg broth to pan and (here's the part that drives me crazy) stir over low heat until thickened. WHEN?!? Just WHEN will that be?! Perhaps sometime in October?

Grrrrr.

OK, I've stopped now. I'm stopping.