Greek Soup with eggs and lemon

INGREDIENTS (4 servings)

- 475 ml chicken broth
- 30 ml fresh lemon juice
-  4 slices lemon
- Ground saffron
- 150 cc. cream
- 2 egg yolks
- A pinch of mustard powder (optional)




ELABORATION:


First, remove the fat from the chicken broth. The best thing is cool it first and then remove the fat part. Next you should boil the broth. After that add saffron and lemon juice. Batter the cream with the yolks and the powdered mustard. Finally let it cool down. You can serve it cold or hot. We prefer it hot.