• 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.