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1 ounce Butter
2 Onions, Diced
3 ounce Carrots, Peeled & Sliced
3 ounce Celery, Trimmed & Cut Into small Pieces
2 Lemons
2 pint Chicken Stock
2 Bay Leaves
Seasoning, To Taste
5 fluid ounce Cream, Light
Melt butter in a large saucepan and add vegetables. Cover and stew gently 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 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.
2 Onions, Diced
3 ounce Carrots, Peeled & Sliced
3 ounce Celery, Trimmed & Cut Into small Pieces
2 Lemons
2 pint Chicken Stock
2 Bay Leaves
Seasoning, To Taste
5 fluid ounce Cream, Light
Melt butter in a large saucepan and add vegetables. Cover and stew gently 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 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.
