Meyer Lemon Soup
A creamy soup with an unexpected but delightful sweet-sourness that you can only get from a Meyer lemon.
Ingredients
- 2 TB Tablespoons olive oil
- 1 each shallot minced
- 1.5 cups baby bella mushrooms lightly roasted and cut in medium dice
- 3 cups chicken broth
- 1 cup Meyer lemon juice about six small Meyer lemons
- 1.5 cups cauliflower cut into small (bite-sized) pieces
- 1 tsp fresh rosemary toasted
- .5 tsp salt
- .5 tsp baking soda
- 1 cup heavy cream
- 1 TB cornstarch
- 2 tsp water
Instructions
- In a 3-qt. saucepan, heat the olive oil over medium-high heat.
- Add shallots and saute until soft and translucent.
- Add mushrooms and continue to saute until most of the water is cooked out of the mushrooms, about seven minutes.
- Add the chicken broth followed by the lemon juice.
- Add the cauliflower followed by the rosemary and salt.
- Add the baking soda and let it bubble up and calm down before you stir it.
- Bring to a boil, then turn the heat down to low and let it simmer for five minutes.
- Stir in the cream and bring it back to a simmer for another three minutes before stirring in the cornstarch slurry.
