Cream Of Lemon Soup
|Onions||12 Ounce, peeled and sliced|
|Carrots||12 Ounce, peeled and sliced|
|Turkey stock/Chicken stock||7 Pint|
|Lemons juice||2 Tablespoon|
|Ground black pepper||To Taste|
|Single cream||3⁄4 Pint|
|Lemon slices||2 (For Garnish)|
Melt the butter or margarine in a large saucepan. Add the onions and carrots and cook gently until tender, stirring frequently. Stir in the stock and bring to the boil. Reduce the heat and cook for 5 minutes. Meanwhile, pour boiling water over the lemon rind and leave for 1 minute. Drain. Add the rind, lemon juice and bouquet garni to the pan. Cover and cook for 1 hour or until the vegetables are really soft. Remove the bouquet garni.
Puree the soup, a little at a time, in an electric blender. In a clean pan, dissolve the arrowroot in a little of the soup, then add the remainder, stirring. Bring to the boil, stirring. Adjust the seasoning before adding the cream. Reheat but do not boil. Garnish with lemon slices.