Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 oz Butter 2 Lemons
2 Onions, skinned and thinly 2 pt Chicken stock
-diced 2 Bay leaves
3 oz Carrots, peeled and thinly Salt and freshly ground
-sliced -pepper
3 oz Celery, trimmed and thinly 5 Fluid oz. light cream
-sliced

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.

May be served hot or chilled.

Posted by Gavin Davies. Courtesy of Fred Peters.

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