Jellied Lemon Chicken Soup


serves 4
900 ml (1 1/2 pt) chicken stock
25 ml (5 tsp) gelatine
175 ml (6 fl oz) lemon juice
5 g (1 tsp) sugar
150 ml (1/4 pt) sour cream


1. Bring the stock to the boil, remove from the heat, sprinkle over the gelatine and stir to dissolve.

2. Add the lemon juice and sugar and stir well.

3. Leave this to cool and when it is beginning to set, whisk in the sour cream.

4. Pour into individual dishes or glasses and leave to set firm.

5. The mixture may separate into two layers, but this will simply add to its charm.

What did you think?

1 person has helped to review this recipe. Thankyou!

Commercial gelatine, and sugar,. Yuck.
posted by Topov @ 06:52PM, 9/29/09
Something with delicate and uncomplicated flavours like this must be made with the real ingradients - cold foods emphaisze flavours and so its essential to make a good stock. To Make 2 pints (after reduction from approx 2.5) of good strong chicken stock in the traditional way, 1) To 3-3.5 pints water, use all but the breasts (reserve for another dish) of a good flavoured fowl OR use at approx 1.5lb of pieces of a free range chicken. 2) Instead of gelatine, add with the chicken some veal - up to a 1lb of knuckle or 'pie veal' - from the leg. This will give the necessary set and add mouthfeel and flavour. Don't overdo veg - a leek, half an onion, a small carrot is enough. Add half glass white wine and then when done and drained, reduce and clear(use egg shells/whites if needed but if the stock is properly skimmed when coming to the boil they won't be needed). Season carefully at the start - remember it will be reduced. Don't use strong herbs like oregano or sage, or use ham or bacon in the stock. And that's too much lemon juice - 4floz is enough for 2 pints for flavour that compliments but doesn't destroy the others. Ubstead of sugar, caramelise the cut side of the half onion by plcing it face down on a hot surface eg range top or skillet until its brown. This also helps the colour. Most of all TASTE AS YOU GO.
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