Ingredients (serves 4)
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2 tbsp butter or olive oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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2 cups chicken or vegetable broth
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1 cup heavy cream (or coconut milk for a dairy-free version)
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Zest of 1 lemon
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Juice of 2 lemons (adjust to taste)
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2 tbsp all-purpose flour (or cornstarch for gluten-free)
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Salt and pepper, to taste
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Fresh herbs for garnish (thyme, parsley, or chives)
Instructions
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Sauté Aromatics
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In a medium pot, melt butter over medium heat.
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Add onion and cook until soft, 3–4 minutes.
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Stir in garlic and cook 30 seconds until fragrant.
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Make the Base
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Sprinkle flour over onions and garlic, stirring to form a roux. Cook 1–2 minutes to remove raw flour taste.
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Slowly pour in broth while whisking to prevent lumps.
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Simmer
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Bring to a gentle simmer and cook 5–7 minutes until slightly thickened.
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Add Cream and Lemon
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Stir in cream, lemon zest, and lemon juice.
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Heat gently, but don’t boil, to avoid curdling.
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Season with salt and pepper to taste.
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Blend (Optional for Extra Creaminess)
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For a silky texture, use an immersion blender or carefully blend in batches until smooth.
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Serve
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Ladle into bowls and garnish with fresh herbs or a light drizzle of cream.
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💡 Tips:
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Adjust lemon juice gradually; you want bright flavor without overpowering the creaminess.
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For a richer flavor, add a splash of white wine during the sauté stage.
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Pair with crusty bread or a light salad for a complete meal.
If you want, I can also make a “lighter, dairy-free and low-calorie Lemon Bisque” that’s just as creamy but perfect for a refreshing, guilt-free meal. Do you want me to share that version?