Lemon Juice (7)

One of the most important tools for soup makers, lemon juice lends brightness and acidity to soup like no other ingredient. Packaged juices contain additives to extend their shelf life; perhaps that’s why they taste like floor cleaner. I use freshly squeezed juice only. Since I often use the zest of the lemon and conventional lemon peels can be covered in pesticides, I buy organic lemons. (The same goes for limes.)