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Cream Of Lemon Soup

Western.Chefs's picture
  Butter/Margarine 3 Ounce
  Onions 12 Ounce, peeled and sliced
  Carrots 12 Ounce, peeled and sliced
  Turkey stock/Chicken stock 7 Pint
  Lemons juice 2 Tablespoon
  Bouquet garni 1
  Arrowroot 3 Tablespoon
  Salt To Taste
  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.

Recipe Summary

Side Dish

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Cream Of Lemon Soup Recipe