Lemon Garlic Soup

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Bird and Bear soup

  • 3 bunches scallions, cut on the diagonal
  • ½ cup butter
  • 15 cloves garlic, minced
  • 6 qt chicken stock-must be flavorful
  • 3 cups fresh lemon juice

This simple but satisfying soup comes from one of Houston’s culinary mavens – Elouise Adams Jones who is the proprietress of the iconic Ouisie’s Table.  Her new restaurant The Bird and The Bear is a frolicsome spot for serious foodies.  Chairs and tables aren’t only on the dining room floor–they’re hanging from the ceiling.  And the food is fabulous!

I’m told Elouise doesn’t often give out recipes, but she was kind enough to share this one.  I hope you enjoy it as much as I did.


1.  Sauté green onions in butter until soft.

2.  Add garlic. Do not let garlic brown but cook it to release all the flavor but slowly.

3.  Add 1 qt chicken stock and simmer for 15 minutes. Do not boil.

4.  Strain and discard the onion and garlic after pressing it with the back of a large spoon through strainer.

5.  Add the rest of the chicken stock and lemon juice.

6. Check for salt — if the stock is well seasoned you may not need salt.

Are you in the mood for more tasty soup ideas from the Houston area? Try Chef Philippe’s Onion Soup…made with melted gruyère cheese!

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