Ingredients
- 12 shallots sliced thinly
- 7 cup chicken stock
- 1 cup heavy cream
- 3 celery stalks sliced thinly
- 12 oz chicken breasts chopped finely
- 6 Tbsp butter
- 4 1/2 lemons
- Pink Himalayan Salt
- white pepper
Instructions
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Use a large saucepan to melt the butter. Add the shallots, celery, and chicken. Lower to a low flame and keep cooking while stirring for 8 minutes.
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Pare the lemons thinly and blanch the lemon rinds for 3 minutes in boiling water. Squeeze all the liquid out of the lemons.
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Pour in the lemon juice, rind and chicken stock into the saucepan and slowly bring the soup to a boil. Let it simmer for 55 minutes.
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Add in the salt, pepper and heavy cream. Heat it through but make sure it does not boil.
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Serve the soup hot.
Recipe Notes
