I made this soup for a dinner party for the first time, and was surprised at how delicious it turned out. It is a gale wind outside with rain storm this afternoon, so I made the soup again with a twist. I added a yellow zucchini and some chopped up leftover chicken. You can make it without these.
All Organic Ingredients:
1 small chicken breast cooked
1 small yellow zucchini, sliced thinly
half teaspoon kerry gold butter
Seaweed Broth Starter by Trish Gallagher in Mendocino
Several Baby Carrots from the garden, sliced thinly
Several Leaves of Baby Swiss Chard
One stalk Lemongrass, perforated with cuts every few inches, tie into a small knot
One medium Blood Orange
Cayenne Pepper to taste
Maldon Salt to taste
Half Cup of LPO Balance Tea and Refresh Tea
In a medium sauce pan fill with filtered water, add Lemongrass and heat to a boil.
Take off heat, stir in Zucchini slices, swiss chard, carrots, seaweed broth starter
Let sit for half hour, then add butter, and sea salt, cayenne.
Remove Lemongrass stalk.
Place entire concoction into blender and puree.
Add Blood Orange and Half Cup of Room Temp Balance Tea (Lavendar and Lemon Peel) & Refresh Tea (Peppermint and Spearmint) from LPO
Place back onto low heat until at medium warm temp.
Pour into white latte bowls and sip without a spoon.
Supportive during a winter, rainy storm day/night.
Soup/broth is a soft warm pink colour XO
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