Lemon Bouillon. Louise Krause. Recipe

The recipe for Lemon Bouillon is a delicious and delicate soup that is perfect for any occasion. This soup is made by cooking soup meat in cold water until it becomes tender, then seasoning it with salt. The broth is then strained over a mixture of sliced hard-boiled eggs and thin slices of lemon in each soup plate. Finally, the Lemon Bouillon is served hot with crackers.

Historically, bouillon, which means "broth" in French, has been used as a base for soups and sauces for centuries. It was first created in the 18th century as a concentrated solution of meat, vegetables, and seasonings, providing a rich and flavorful base for various dishes. In the case of Lemon Bouillon, the addition of lemon slices and eggs adds a refreshing and unique twist to the traditional broth.

Fun Fact: Did you know that lemon bouillon was frequently served as a light and refreshing appetizer during the Victorian era? It was highly regarded for its delicate yet flavorful taste, making it a popular choice among the upper class.

Now, let's dive into the recipe for Lemon Bouillon:

Ingredients:
- Soup meat (such as beef or chicken)
- Cold water
- Salt
- Hard-boiled eggs
- Lemons
- Crackers

Instructions:
1. Start by placing the soup meat in a large pot and covering it with cold water. The amount of soup meat will depend on how many servings you wish to make. Generally, 1 pound of soup meat should be sufficient for around 4 portions.
2. Bring the water to a boil over medium heat, then reduce the heat and let it simmer until the soup meat becomes very tender. This may take a couple of hours, so be patient. The longer the meat simmers, the more flavor it will infuse into the broth.
3. Once the meat is tender, remove it from the broth and set it aside. You can discard any bones or excess fat.
4. Season the broth with salt to taste. Start with a small amount and adjust according to your preference. Remember, you can always add more salt later if needed.
5. In each soup plate, place one hard-boiled egg that has been thinly sliced. Add two or three very thin slices of lemon as well. This will add a refreshing citrus flavor to the soup.
6. Pour the hot meat broth over the egg and lemon slices in each soup plate. The heat of the broth will slightly cook the egg and lemon, infusing their flavors into the soup.
7. Serve the Lemon Bouillon hot, along with some crackers on the side. You can also garnish with fresh herbs such as parsley or chives, if desired.

Similar Recipes:
If you enjoy the light and refreshing flavors of Lemon Bouillon, you may also like to try some similar dishes. One such dish is Avgolemono, a traditional Greek soup made with chicken broth, lemon juice, and beaten eggs. The combination of tangy lemon and rich broth creates a velvety and satisfying soup.

Another similar recipe is Tom Yum, a spicy and sour Thai soup. Tom Yum is made with a variety of ingredients, such as shrimp or chicken, mushrooms, lemongrass, lime juice, and chili peppers. The citrusy tang from the lime juice adds a bright and zesty flavor to the soup.

In conclusion, Lemon Bouillon is a delightful and delicate soup that is easy to prepare and bursting with refreshing flavors. With its rich history and unique twist on a classic broth, this soup is sure to impress your guests and satisfy your taste buds. Enjoy this soup as an appetizer or as a light yet flavorful meal.