Chris' Recipes

Bon Appetite!

Meyer Lemon Soup

Written By: Chris - May• 08•15

Back in February Bill and I attended the 12th Annual Beringer Vineyard’s Valentines Day Dinner that was prepared by Executive Chef Maurine Sarjeant.  The first course wine was a 2013 Beringer Private Reserve Napa Valley Chardonnay, paired with one of the lightest and most refreshing dishes I’ve ever tasted.  Chef prepared an amazing Meyer Lemon Soup that I literally could have licked the bowl clean; it was so delicious!  She came out and discussed each course, so I had an idea of what was in the soup.  I typically do my best to recreate things that we’ve enjoyed out based on ingredients that I have on hand in my fridge and pantry.  There had been a large bowl of these Meyer Lemons on the kitchen table of our lodging rental, so I decided to transport them back to Minnesota in my suitcase and created my own version of the soup.  I have to say it was good, but not as good as hers!  I really wish I could have her actual recipe and next time I’ll splurge and go buy lobster or crab meat!

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Ingredients:

4 Tablespoons  Butter
2 Tablespoons Extra Virgin Olive Oil
1 Large Onion, diced
2 Cups Celery, diced (keep a couple of the leafy tops)
2 Garlic Cloves, pressed 
4 Cups Chicken Stock
5 Tablespoons Chicken Better than Bouillon
6 Cups Water, plus rinds of Lemon
2 Cups Heavy Cream
5 Cups Lemon Juice, freshly squeezed
2 Sprigs Fresh Thyme
2 Tablespoons Thyme, dry 
1 teaspoon White Pepper
3 Tablespoons Butter (for roux) 
3 Tablespoons Flour
Lemon Extra Virgin Olive Oil, for garnish
Cooked Shrimp, Salmon, Lobster or Crab meat, optional

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Gently peel the lemons, keeping the rinds.

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Add the rinds, leafy celery tops and thyme to the water and boil for about 20 minutes before straining and keeping the lemon stock.

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Meanwhile, squeeze lemons and reserve the fresh juice.

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Saute the onion in some olive oil until they begin to soften.  Add the butter and celery.  Cook until completely softened and transparent; about 10 minutes total.  Season with pepper.

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Create a roux with butter and flour and combine it with the chicken stock.  Puree in the onions and celery until there are not lumps.  Bring to a low simmer.

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Add Fresh lemon juice through a strainer so that there are no seeds or pulp.  Simmer on low for about ten to twenty minutes.  Stir in cream and season with salt and pepper to taste.

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Place cooked seafood in the bowl and top with soup.  Drizzle with lemon olive oil.  The image on the right is the actual soup that we enjoyed at the wine dinner.  It was so delicious, I wish I could have another bowl right now!     

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At home, we too enjoyed ours paired with an amazing Beringer Chardonnay!

Enjoy!
Cheers!
~Chris

 

 

 

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