Cream Of Lemon Soup
1 oz Butter 2 Onions, skinned and thinly -diced 3 oz Carrots, peeled and thinly -sliced 3 oz Celery, trimmed and thinly -sliced 2 Lemons 2 pt Chicken stock 2 Bay leaves Salt and fr...
Ingredients
- 1ozbutter
- 2onions, skinned and thinly
- 2pt chicken stock
- 2bay leaves
Directions
- 1
1 oz Butter 2 Onions, skinned and thinly -diced 3 oz Carrots, peeled and thinly -sliced 3 oz Celery, trimmed and thinly -sliced 2 Lemons 2 p
- 2
light cream Melt the butter in a large saucepan and add the vegetables
- 3
Cover the pan and stew gently for 10 to 15 minutes, until vegetables begin to soften
- 4
Meanwhile, thinly pare the lemons using a potato peeler
- 5
Blanch the rinds in boiling water
- 6
Add the rinds and juice, stock and bay leaves to the saucepan
- 7
Season with salt and pepper and bring to the boil
- 8
Cover and simmer for 40 minutes or until both celery and carrots are very tender