Absolutely luscious, tangy and delightful, Cream of Lemon Soup cleanses the palate, and makes one yearn for more. A ray of sunshine, served in a bowl.

Cream of Lemon Soup

Cream of Lemon Soup
Prep time
Cook time
Total time
Recipe type: Soups and Stews
Cuisine: French
Serves: 6
  • 1 ounce butter
  • 2 onions, skinned and thinly diced
  • 3 ounces carrots, peeled and thinly sliced
  • 3 ounces celery, trimmed and thinly sliced
  • 2 lemons
  • 2 pints chicken stock
  • 2 bay leaves
  • salt and freshly ground pepper
  • 5 fluid ounces light cream
  1. Melt the butter in a large saucepan and add the vegetables. Cover the pan and stew gently for 10 to 15 minutes, until vegetables begin to soften.
  2. 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.
  3. Season with salt and pepper and bring to the boil. Cover and simmer for 40 minutes or until both celery and carrots are very tender.
  4. Cool the soup a little, remove the bay leaves, then puree the pan contents in a blender until smooth.
  5. Return the soup to a clean pan and reheat gently, stirring in the cream. Do not boil. Adjust the seasoning to taste.
We've often made this soup with a number of variations, both hot and cold. Try it with grilled shrimp; or cold lobster or crab; with asparagus tips or poached broccoli; and it goes very, very well with simply cooked chicken.

Garnish with chopped spring onions or chives and lemon slices.

May be served hot or chilled.


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