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Lemon Summer Soup
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Servings:
6
Author:
Course:
Soups [/dishes/soups/]
Fruit Soups [/dishes/soups/fruit-soups/]
🧂 Ingredients
1 oz
butter
1
medium onion
chopped
3 oz
carrot
peeled and sliced
3 oz
celery
chopped
1 oz
flour
rind and juice of 2 large lemons
1 1/2 pints
chicken stock
1/4 pint
fresh milk
2
bay leaves
salt and freshly ground black pepper
5 floz
fresh single cream
finely chopped chives and fresh single cream
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Instructions
1
Melt butter in saucepan, add vegetables and cook gently for 5 - 10 minutes until
soft. Stir in flour.
2
Add the rind from one lemon to the pan with the stock, milk and bay leaves.
3
Bring slowly to the boil, stirring constantly then cover pan and simmer gently
for 5 minutes.
4
Add the remaining lemon rind and juice.
5
Cool the soup, remove bay leaves, then puree a little, until vegetables remain
chunky. Season to taste and stir in the cream.
6
Chill well and serve garnished with chives and cream.
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