Lemons in my house disappear quickly. My children like fresh juices made from citrus fruit and lemons are essential. The more lemon juice the merrier. My husband drinks tea with lemon and during the summer I habitually prepare lemon and lime lemonade with mint. Lemon is associated with desserts, sauces, salads and drinks, but it is also a perfect addition to meat, sauces or soups. Today I bet the ranch on lemon for lunch, and not as a flavour balance or accent, but the determined guiding flavour. I prepared lemon soup with coconut milk, poultry meat and bulgur. The soup amazed the whole household - even my son, who is very suspicious when it comes to new dishes. Try it yourself.

Ingredients (for 4 people)
4 chicken thighs
100g of bulgur
400ml of coconut milk
1 teaspoon of butter
2 carrots
1 parsley root
a piece of celery root
a piece of leek
1 onion
2 cloves of garlic
1 chili pepper
a piece of ginger
1 teaspoon of butter
2 bay leaves
2 allspices
1 big lemon
1 teaspoon of curcuma
half a teaspoon of herbal pepper
2 tablespoons of chopped chives
salt and pepper

Boil the bulgur. Boil the chicken thighs with the carrots, parsley root, celery root, leek, bay leaves and allspices. Spice the cooked bouillon with salt and pepper. Take out the meat and vegetables. Remove the celery, bay leaves and allspices. Slice the carrots and parsley root. Remove the bones and skin from the chicken and cube the clean meat. Dice the onion, garlic, chili pepper and ginger. Heat the butter in a pan and add all the diced vegetables, curcuma and herbal pepper and fry them for a while. Add the vegetables from the pan, meat, carrot and parsley root to the bouillon. Add the coconut milk and bring to the boil. Turn off the heat, add the lemon juice and mix it in. Serve at once with the bulgur and chives.

Enjoy your meal!

Try also:
Warming horseradish soup
To warm up – garlic soup with chickpeas and spinach
Awesome fish soup