Cream Of Lemon Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Ethnic, Soups/stews, Vegetables | 6 | Servings | |
INGREDIENTS
| 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 freshly ground | ||
| pepper | ||
| 5 | Fluid oz. light cream |
INSTRUCTIONS
Melt the butter in a large saucepan and add the vegetables. Cover the pan and stew gently for 10 to 15 minutes, until vegetables begin to soften. Meanwhile, thinly pare the lemons using a potato peeler. Blanch the rinds in boiling water. Add the rinds and juice, stock and bay leaves to the saucepan. Season with salt and pepper and bring to the boil. Cover and simmer for 40 minutes or until both celery and carrots are very tender. Cool the soup a little, remove the bay leaves, then puree the pan contents in a blender until smooth. Return the soup to a clean pan and reheat gently, stirring in the cream. Do not boil. Adjust the seasoning to taste. Garnish with chopped spring onions or chives and lemon slices. May be served hot or chilled. Posted by Gavin Davies. Courtesy of Fred Peters. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 118
Calories From Fat: 53
Total Fat: 5.9g
Cholesterol: 15mg
Sodium: 300.7mg
Potassium: 323mg
Carbohydrates: 12g
Fiber: 1.4g
Sugar: 5.4g
Protein: 4.8g