Creamy Lemon Soup


"I went to a cafe this past week and had this amazing lemon and artichoke soup. I loved it so much that I ended up running around my kitchen trying to re-create it with what I had on hand. It ended up really great, even without the artichokes! Haha! You can add any variations you want, it's all up to what you have and like."
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Original recipe yields 4 servings

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  1. Put a tablespoon of butter and a tablespoon of olive oil in a pot, over medium heat. Cut the green onions and the celery into pieces so they are about the same size. Mince the garlic cloves. Reserve about half of the green onions to put in later. Add the rest of the green onions, the celery, and the garlic to the pot. Cook until the celery is slightly soft, and the garlic has a slight brown tint. Add the chicken broth. Bring to a boil. Reduce heat. Add the half and half, the zest of one lemon, the juice of one half of a lemon (you can less if you'd like a smaller acidic punch), honey, and salt and pepper. Bring up to a simmer. Enjoy!


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