2 tbsp (25 g) 1 oz butter
2 medium onions, skinned and thinly sliced
3 oz (75 g) carrot, peeled and thinly sliced
3 oz (75 g) celery, cleaned and thinly sliced
2 lemons
1.1 litres (2 pints) chicken stock
2 bay leaves
salt and freshly ground pepper
2/3 cup (150 ml) 1/4 pt fresh single cream
snipped fresh chives and lemon slices to garnish
2 medium onions, skinned and thinly sliced
3 oz (75 g) carrot, peeled and thinly sliced
3 oz (75 g) celery, cleaned and thinly sliced
2 lemons
1.1 litres (2 pints) chicken stock
2 bay leaves
salt and freshly ground pepper
2/3 cup (150 ml) 1/4 pt fresh single cream
snipped fresh chives and lemon slices to garnish
method
1 .Melt the butter in a large saucepan, add the vegetables; cover the pan and cook gently for 5 - 10 minutes, or until the vegetables are beginning to soften.
2. Meanwhile, thinly pare the lemons using a potato peeler. Blanch the rinds in boiling water for 1 minute; drain. Squeeze the juice from the lemons to give 75-90 ml (5-6 tbsp).
3. Add the lemon rind and juice to the pan with the stock, bay leaves and seasoning. Bring slowly to the boil, cover the pan and simmer gently for about 40 minutes, or until the vegetables are very soft.
4. Cool the soup a little, remove the bay leaves, then rub through a sieve or puree in a blender. Return the soup to a clean pan, reheat gently, stirring in the cream. Do not boil. Adjust seasoning and serve garnished with snipped chives and lemon slices.
2. Meanwhile, thinly pare the lemons using a potato peeler. Blanch the rinds in boiling water for 1 minute; drain. Squeeze the juice from the lemons to give 75-90 ml (5-6 tbsp).
3. Add the lemon rind and juice to the pan with the stock, bay leaves and seasoning. Bring slowly to the boil, cover the pan and simmer gently for about 40 minutes, or until the vegetables are very soft.
4. Cool the soup a little, remove the bay leaves, then rub through a sieve or puree in a blender. Return the soup to a clean pan, reheat gently, stirring in the cream. Do not boil. Adjust seasoning and serve garnished with snipped chives and lemon slices.
serving amount
serves 6
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