Chilled Lemon Soup recipe
information
Calories 195 per portion,
Preparation time 5 - 10 minutes, plus 1 hour to chill,
Cooking time25 minutes
ingredients
1 onion
1 clove garlic
50 g (2 oz) butter or margarine
25 g (1 oz) plain flour
900 ml (1 1/2 pints) chicken stock
grated rind and juice of 2 lemons
salt and pepper
300 ml (1 pint) single cream
Garnish
thin lemon slices freshly chopped mint
1 clove garlic
50 g (2 oz) butter or margarine
25 g (1 oz) plain flour
900 ml (1 1/2 pints) chicken stock
grated rind and juice of 2 lemons
salt and pepper
300 ml (1 pint) single cream
Garnish
thin lemon slices freshly chopped mint
method
1. Finely chop the onion and garlic. In a.saucepan, cook the onion and garlic in the butter or margarine until softened. Reduce the heat, stir in the flour, then gradually add the stock, stirring continuously, and bring to the boil. Add the lemon rind, juice and seasoning to taste. Reduce the heat and simmer gently for 20 minutes.
2. Blend the soup in a liquidiser, then pour it into a large tureen and stir in the cream. Cool and chill for at least one hour.
3. Just before serving garnish with slices of lemon and freshly chopped mint.
Freezer Tip
Boil home- made stocks rapidly until greatly reduced and concentrated. Cool, freeze in ice cube trays then pack cubes in freezer bags. Use as required, diluting with water.
2. Blend the soup in a liquidiser, then pour it into a large tureen and stir in the cream. Cool and chill for at least one hour.
3. Just before serving garnish with slices of lemon and freshly chopped mint.
Freezer Tip
Boil home- made stocks rapidly until greatly reduced and concentrated. Cool, freeze in ice cube trays then pack cubes in freezer bags. Use as required, diluting with water.
serving amount
serves 6
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