Recipe: Spring Leek and Lemon Soup. In with spring and out with winter - but don't let go of your winter citrus just yet. This soup bridges the divide between fresh spring produce and the zip of winter citrus like oranges, lemons, and grapefruit. It's a simple little soup - very much like our Leek and Yogurt soup. But it has a bright tartness all its own, just right for one of these long, light spring evenings. Easy to whip up, and good hot or just lukewarm, with a bite of bread and some white wine. Maybe a book too?

We like to eat soup when we read at table. Are you finding fresh sandy leeks at your market?

We love them. What are you doing with yours? Leek and Lemon Soupabout 4 servings. Salt and pepper to taste. Wash the leeks well and slice into thin half moons. Also slice the green tops.

This is a Cooking Light recipe I modified. I substituted store-bought rotisserie chicken and chicken stock in place of making my own. I serve this with some grated.

Smash the garlic roughly. Heat the butter until foaming over medium heat in a large soup pot or Dutch oven. Brine Meat. Add the leeks and garlic and cook, stirring often, until soft - about 1. Add the zest and lemon juice, broth, and white wine or vermouth. Reduce heat and simmer for at least an hour or until everything is very soft. Puree with an immersion blender or in a regular blender.

Return to pot and season to taste with salt and pepper.(Image: Faith Hopler)More Spring Soups• Mushroom Soup• Chickpea and Chorizo Soup• Quick Onion Soup• Jane's Curative White Bean Soup.

Lemon Chicken Soup Recipe - Southern Living. Can any other recipe compare to the healing power of a warm bowl of chicken soup? It might just be the original comfort food. Our take on the childhood classic has a grownup spin that we know you’ll love. We added white wine, English peas, flat- leaf parsley, lemon juice, and lemon zest to create our Lemon Chicken Soup.

It has the warm and comforting feel of traditional chicken soup recipes, but with a fresh flavor profile that is just what the doctor ordered. Chicken soup is already relatively fool- proof, but we took it a step further and prepared this recipe in the slow cooker. Simply add broth, cooked shredded chicken, onion, carrots, celery, wine, and salt to the slow cooker.

The Lebanese Lemon Lentils Soup is a rich mixture of leafy greens, lentils and other vegetables which make it one of the richest soups in iron, vitamins A, C. How to make roasted tomato soup with fresh lemon, garlic and thyme. This soup is much lighter and tastes fresh thanks to the lemon. A perfect take on the popular Panera Lemon Chicken Orzo soup! A healthy and fresh soup bursting with bright lemony flavors and tender orzo pasta!

1. In 2-quart saucepan, bring broth. Reduce heat, add rice, cover and simmer until. beat eggs and lemon juice. Stirring constantly, add 1 cup of hot soup, a little.
2. This beautiful and delicious carrot soup is served at The Kinloch Lodge Hotel.

Cook the soup on LOW for about four hours, or until the vegetables are tender. Uncooked orzo is added directly to the slow cooker. Turn the slow cooker up to HIGH and cook another 1. Just before ladling the soup into bowls, stir in peas, parsley, lemon juice, and lemon zest.

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Serve with your favorite crusty bread and a glass of white wine. Now all that’s left to do is find a cozy spot on the couch in front of a crackling fireplace.

But, if you’re making our Lemon Chicken Soup when the weather outside is less of a winter wonderland and more like a sauna, we can assure you this chicken soup is every bit as good when enjoyed in the summer.