Cream of Lemon Soup

Soups are always one of the most versatile & easiest of dishes, they can be elaborate or simple - and from a quick and easy but nutritious lunch to an unusual & delicious starter,

We always love trying some unusual recipes - I guess this is probably one of our more striking ones & certainly one that gets people requesting the recipe! So I really hope you enjoy.

Cream of Lemon Soup:

Ingredients

2 Large Lemons

25g (1oz) Salted Butter

2 Medium onions, skinned and thinly sliced

75g (3oz) Carrots, peeled and thinly sliced

75g (3oz) Celery, cleaned and thinly sliced

1.1 litres (3pts) Vegetable stock (you can use Chicken stock if you prefer)

2 Bay leaves

150ml (5 fl oz) Single Cream

1. Melt the butter in a large saucepan, add the vegetables and cover the pan and cook gently for 5-10 minutes (until the vegetables begin to soften).

2. Meanwhile, thinly peal the lemons using a potato peeler. Blanch the rinds for 1 minute and drain.

3. Squeeze the lemons gaining around 5/6 tbs of lemon juice.

4. Add the lemon rind and juice to the pan with the stock and bay leaves, bring slowly to the boil and season. Cover the pan and gently simmer for 40 minutes, until the vegetables are soft.

5. Remove pan from the heat and allow to cool a little, remove the bay leaves and puree in a blender (alternatively rub through a sieve).

6. Return the soup to the pan and re-heat gently, stirring in the cream. Do not allow to boil.

7. Adjust seasoning and allow to cool.

8. To serve warm, but do not allow to boil, serve with crusty bread for a delicious starter, or in warmer weather serve chilled.