Chilled Lemon Soup

chilled lemon soup

Chilled Lemon Soup

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Servings: 6
Calories: 376
Prep Time 10 minutes
Cook Time 25 minutes
Chilling time 1 hour


  • 1 onion
  • 1 clove garlic
  • 2 oz butter or margarine
  • 1 oz plain flour
  • 1 1/2 pints chicken stock
  • grated rind and juice of 2 lemons
  • salt and pepper
  • 1 pint single cream


  • thin lemon slices freshly chopped mint


  • 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.
  • 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.
  • 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.
Calories: 376 kcal
Carbohydrates: 15 g
Protein: 6 g
Fat: 34g
Saturated Fat: 21 g
Trans Fat: 1 g
Cholesterol: 111 mg
Sodium: 265 mg
Potassium: 286 mg
Fiber: 1 g
Sugar: 4 g
Vitamin A: 1047 IU
Vitamin C: 21 mg
Calcium: 75 mg
Iron: 1 mg
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