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Cream Of Lemon Soup
Yields: 6 serving(s)
Ingredients
- 1 ounce(s) butter
- 2 onions, skinned and thinly diced
- 3 ounce(s) carrots, peeled and thinly sliced
- 3 ounce(s) celery, trimmed and thinly sliced
- 2 lemons
- 2 pint(s) chicken stock
- 2 bay leaves
- Salt and freshly ground pepper
- 5 fluid ounce(s) light cream
Directions
- Melt the butter in a large saucepan and add the vegetables.
- Cover the pan and stew gently for 10 to 15 minutes, until vegetables begin to soften.
- Meanwhile, thinly pare the lemons using a potato peeler.
- Blanch the rinds in boiling water.
- Add the rinds and juice, stock and bay leaves to the saucepan.
- Season with salt and pepper and bring to the boil.
- Cover and simmer for 40 minutes or until both celery and carrots are very tender.
- Cool the soup a little, remove the bay leaves, then puree the pan contents in a blender until smooth.
- Return the soup to a clean pan and reheat gently, stirring in the cream.
- Do not boil.
- Adjust the seasoning to taste.
- Garnish with chopped spring onions or chives and lemon slices.
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