We had this soup over the summer when we visited our friends Yann and Bernard in their charming Britanny house. It was a shock to me as I never tasted anything like that before. The combination of the lemon zest, the cream, safron and vegetables made it very special and made you crave for more. The soup was served cold, but you can also choose to serve it hot. When I asked Bernard where he got the recipe, he said it was from a book called "Le Citron", which is entirely composed of recipes that include lemon. One extra bonus to the soup: it is a one-pot project, my favorite!

Ingredients (Serves 4)

2 large carrots, cut in small cubes

2 zucchinis, cut in small cubes

1 liter chicken stock (or 1 liter water with 1 large tbsp of Better than Bouillon)

1 lemon zest and lemon juice

2 tbsp creme fraiche (or heavy whipping cream)

1 pinch safron

2 egg yolks

In a large saucepan, bring the chicken bouillon to a boil with the saffron. Add the carrots, cook for 5 minutes. Add the zucchinis and continue the cooking for about 10 more minutes, until the vegetables are cooked.

With a stick blender, bring vegetables and bouillon to a creamy soup consistency. Continue cooking on low.

In a bowl, mix the egg yolks, lemon zest, lemon juice and cream. 

With a laddle, pour some of the soup into the bowl in order not to shock the cream mixture. Add everything back into the saucepan. Cook on low for a few more minutes - do not boil.

Serve cold or hot.