Chicken Lanzone is said to have originated at Brennan’s restaurant in New Orleans. This flavourful, naturally low-carb recipe leverages a spice mixture of two parts garlic powder to one part of onion powder, chilli powder, and paprika. This version builds on this flavour profile with the introduction of sliced baby Portobello mushrooms.
This delicious, chilled soup is perfect for those warm summer evenings when you can’t imagine standing over a hot stove. For a beautiful change of pace, consider topping with colourful edible flowers rather than the more traditional bacon and cheddar shown here.