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Whenever a recipe calls for fresh lemon juice but not lemon zest, I peel the lemon before I juice it. I freeze the peels until I have enough to make this brightly flavoured golden broth
Whenever a recipe calls for fresh lemon juice but not lemon zest, I peel the lemon before I juice it. I freeze the peels until I have enough to make this brightly flavoured golden broth. Since the broth is so good on its own, I always pair it with simple ingredients, like the tortellini and fresh veggies here, to highlight its delicate flavour.
Serves 4
Vegan version: Use vegan tortellini.
To store broth: Allow it to cool to room temperature after cooking. Transfer it to airtight containers and refrigerate for up to 1 week or freeze for up to 3 months.
© Excerpted from Love and Lemons: Simple Feel Good Food Copyright © 2023 by Jeanine Donofrio. Published by Avery, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.