Lemon Bisque

Ahh, Lemon Bisque—bright, creamy, and slightly tangy 🍋✨. It’s like a hug in a bowl: luxurious, smooth, and perfect as a starter or light lunch.

Here’s a classic, simple version:

Lemon Bisque

Servings: 4–6
Time: ~35 minutes

Ingredients

• 2 tbsp butter

• 1 small onion, finely diced

• 2 cloves garlic, minced

• ¼ cup all-purpose flour

• 4 cups chicken or vegetable broth

• 1 cup heavy cream (or half-and-half for lighter version)

• 1 lemon, zested and juiced

• Salt & black pepper, to taste

• Optional garnish: fresh dill, parsley, or a lemon twist

Instructions

1. Sauté aromatics

   • In a saucepan, melt butter over medium heat.

   • Cook onion until soft, 3–5 minutes.

   • Add garlic and cook 30 seconds more.

2. Make roux

   • Sprinkle flour over onions and garlic.

   • Stir 1–2 minutes until lightly golden.

3. Add broth

   • Slowly whisk in broth to avoid lumps.

   • Bring to a gentle simmer and cook 10 minutes until slightly thickened.

4. Add cream & lemon

   • Stir in cream, lemon juice, and zest.

   • Simmer 2–3 minutes, but don’t boil.

5. Blend (optional)

   • For extra silky texture, use an immersion blender or regular blender to puree until smooth.

6. Season & serve

   • Taste and adjust salt & pepper.

   • Garnish with fresh herbs or a thin lemon slice.

Pro Tips

• Extra tang: Add a bit more lemon juice at the end for brightness.

• Make it lighter: Swap cream for whole milk or unsweetened oat milk.

• Boost flavor: Add a pinch of thyme or white pepper.

• Seafood version: Add cooked shrimp or chunks of salmon for a decadent touch.

If you want, I can give a restaurant-style creamy lobster lemon bisque version that’s fancy but still doable at home.