%^)
Yeah - I know ... here comes that "lemon guy" again ...
2 T Olive oil
2 Medium sweet onions, thinly sliced
1/2 C Carrots, peeled and thinly sliced
3/4 C Celery, thinly sliced
2 Lemons, rind thinly pared and rinds reserved and lemons juiced and juice reserved
4 C Chicken stock or broth
2 Bay leaves
Salt and freshly ground pepper to taste
2/3 C Light cream
In a large saucepan over medium heat, add the olive oil, onions, carrots, and celery ... cover the saucepan and cook the mixture for 10 ro 15 minutes or until the vegetables begin to soften ... meanwhile, in a small saucepan filled with water and heated to boiling, add the lemon rinds, blanch for 15 seconds, remove the lemon rinds, throw out the water, refill the suacepan with new water and bring to a boil, add the lemon rinds again, blanch for 15 seconds, remove the lemon rinds, throw out the water, refill the saucepan with new water and bring to a boil, add the lemon rinds one last time, and blanch for 15 seconds ... remove the blanched lemon rinds and reserve ... when the vegetables have softened, add the blanched lemon rinds, lemon juice, chicken stock, and bay leaves ... season with salt and pepper and bring to a boil ... cover and reduce to a simmer and cook for 40 minutes or until both the carrots and celery are very tender ... remove from heat and cool the mixture a bit ... remove the bay leaves ... pour the mixture into a blender and puree until smooth ... return the mixture to a clean saucepan, reheat but do not bring to a boil, and stir in the cream ... may be served either hot or cold ... you could also make it a bit prettier presentation garnished with a bit of sliced green onions, chives, or the like and thinly pared fresh lemon slices ...
Makes approximately 6 servings
Cream of lemon soup - whoda thunk it !
Clink !
%^)