Lemon Summer Soup
Ingredients
- 1 oz butter
- 1 medium onion chopped
- 3 oz carrot peeled and sliced
- 3 oz celery chopped
- 1 oz flour
- rind and juice of 2 large lemons
- 1 1/2 pints chicken stock
- 1/4 pint fresh milk
- 2 bay leaves
- salt and freshly ground black pepper
- 5 floz fresh single cream
- finely chopped chives and fresh single cream
Instructions
- Melt butter in saucepan, add vegetables and cook gently for 5 - 10 minutes until soft. Stir in flour.
- Add the rind from one lemon to the pan with the stock, milk and bay leaves.
- Bring slowly to the boil, stirring constantly then cover pan and simmer gently for 5 minutes.
- Add the remaining lemon rind and juice.
- Cool the soup, remove bay leaves, then puree a little, until vegetables remain chunky. Season to taste and stir in the cream.
- Chill well and serve garnished with chives and cream.
Calories: 204 kcal
Carbohydrates: 16 g
Protein: 5 g
Fat: 14g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 43 mg
Sodium: 242 mg
Potassium: 339 mg
Fiber: 2 g
Sugar: 6 g
Vitamin A: 2845 IU
Vitamin C: 22 mg
Calcium: 69 mg
Iron: 1 mg