Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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