Creamy Meyer Lemon Soup
Limoneira® Meyer lemons add their unique fragrance and tart flavor palette to this rich, creamy vegetable-based soup. The key is to use the lemon juice and zest as the icing on the cake, so to speak, when it comes to this hearty soup. It’s guaranteed to brighten the darkest winter day.
Course Appetizer, Main Course, Main Dish, Soup
- 2 tablespoons olive oil
- 3 shallots sliced
- 3 cloves garlic minced
- 1 leek sliced
- 1/2 cup white wine
- 2 Limoneira® Meyer lemons zest & juice
- 1 jalapeño pepper minced
- 4 cups chicken stock or vegetable
- 1 1/2 cups cauliflower cut into small florets
- 1 1/2 cups russet or gold potatoes cut into 1 inch pieces
- 1/2 cup yoghurt
- Salt to taste
- White pepper to taste
Heat the olive oil in a large saucepan or soup pot. Saute the shallots and garlic for 2 or 3 minutes, until fragrant.
Add the leeks, and continue to cook for about 5 minutes until softened.
Add the lemon zest, hot pepper and white wine, and cook until the wine reduces by about a third.
Next, add the lemon juice and chicken stock to the saucepan, and stir to blend the flavors, allowing it to heat for a minute or two.
Add the cauliflower and potatoes, cover, and bring to a bubble.
Add salt and pepper to taste, and allow the mixture to simmer for about 15 to 20 minutes, until the vegetables are softened.
If you like a chunkier soup, you can mash the veggies with a fork. For a smoother mixture, use an immersion blender.
Adjust seasonings, and add the yogurt for a creamier mix.
Heat and serve.
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