| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Soups/stews, Ethnic, 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:
“Tired of empty promises? God’s word never fails!”