Grilled Lemon Soup
Recipe by ADAIRE Professional Chef
Photography by Haigwood Studios
Yield: 4 servings
6 large lemons, cut in half, seeded
1 tablespoon olive oil
2 tablespoons butter
1/2 cup chopped onion
2 tablespoons flour
1 cup dry Riesling, or other white wine
5 cups chicken stock
2 cups heavy cream, divided
salt and pepper, as needed
2 tablespoons fresh tarragon
Brush lemons with oil and grill over open flame or hot gas grill until charred. Set aside to cool.
Melt butter in pan and add onion. Cook until translucent. Add flour to make roux. Whisk in the wine, chicken stock and 1 cup cream.
Bring to a boil. Reduce to a simmer and reduce by half. Skim surface. Juice 4 lemons and add juice to pan. Continue to reduce to desired thickness. Season to taste with salt and pepper. Place soup in a blender; blend and strain. Whip 1 cup cream (at room temperature) just until thick. Place soup in bowls and garnish with cream and tarragon. Serve with half grilled lemon on the side.
Appeared in Flavors' Winter 2007 issue.
Photography by Haigwood Studios
Yield: 4 servings
6 large lemons, cut in half, seeded
1 tablespoon olive oil
2 tablespoons butter
1/2 cup chopped onion
2 tablespoons flour
1 cup dry Riesling, or other white wine
5 cups chicken stock
2 cups heavy cream, divided
salt and pepper, as needed
2 tablespoons fresh tarragon
Brush lemons with oil and grill over open flame or hot gas grill until charred. Set aside to cool.
Melt butter in pan and add onion. Cook until translucent. Add flour to make roux. Whisk in the wine, chicken stock and 1 cup cream.
Bring to a boil. Reduce to a simmer and reduce by half. Skim surface. Juice 4 lemons and add juice to pan. Continue to reduce to desired thickness. Season to taste with salt and pepper. Place soup in a blender; blend and strain. Whip 1 cup cream (at room temperature) just until thick. Place soup in bowls and garnish with cream and tarragon. Serve with half grilled lemon on the side.
Appeared in Flavors' Winter 2007 issue.
