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Cream of Lemon Soup

ingredients

2 tbsp (1 oz) 25 g butter or margarine
4 oz (100 g) onions, skinned and sliced
4 oz (100 g) carrots, pared and sliced
4 cups (1 litre) 1 3/4 pint turkey or chicken stock
1 large lemon
1 bouquet garni
1 level tbsp (15 ml) arrowroot
salt and freshly ground black pepper
5 fl oz (142 ml) carton single cream

method

1. Melt the butter in a large saucepan. Add the sliced vegetables and cook gently until tender, stirring frequently. Pour over the stock, bring to the boil, reduce the heat and simmer.

2. Using a vegetable peeler, thinly pare the rind from the lemon. Pour boiling water over the rind and leave for 1 minute; drain.

3. Add the rind, juice of the lemon and bouquet garni to the pan contents.

4. Cover and cook for 1 hour or until the vegetables are really soft.

5. Remove the bouquet garni. Puree the soup a little at a time in an electric blender.

6. In a clean pan, blend the arrowroot with a little of the soup then add the remainder, stirring. Bring to the boil, stirring.

7. Adjust seasoning before adding the cream. Reheat but do not boil.

What did you think?

12 people have helped to review this recipe. Thankyou!

Cream of lemon soup
posted by Steffanie @ 09:26AM, 12/31/07
This is a fabulous soup to replace sorbet at a dinner party for those amongst us who can't have sugar
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