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Lemon Soup Recipe
|Butter/Margarine||1 Ounce (25 Gram)|
|Onion||1 Medium, skinned and thinly sliced|
|Carrot||1 Large, peeled and thinly sliced|
|Celery sticks||2 , washed, trimmed and thinly sliced|
|Chicken stock||2 Pint (1.1 Liter)|
|Snipped chives||1 Tablespoon (For Garnish)|
|Lemon slices||4 (For Garnish)|
Serving size: Complete recipe
Calories 714 Calories from Fat 317
% Daily Value*
Total Fat 36 g55%
Saturated Fat 17.9 g89.6%
Trans Fat 0 g
Cholesterol 89.8 mg
Sodium 1899.3 mg79.1%
Total Carbohydrates 80 g26.8%
Dietary Fiber 14.5 g57.9%
Sugars 29.1 g
Protein 30 g60.6%
Vitamin A 279% Vitamin C 240.1%
Calcium 25.7% Iron 27.4%
*Based on a 2000 Calorie diet
2. Meanwhile, thinly pare the lemons using a potato peeler. Put the rinds in a small ovenproof bowl and pour over 300 ml (1/2 pint) boiling water. Cover and microwave on HIGH for 1 1/2 minutes. Drain. Squeeze the juice from the lemons to give 75-90 ml (5-6 tbsp).
3. Add the blanched lemon rind and the juice, stock and bay leaves to the softened vegetables; season well. Three-quarters cover with cling film. Microwave on HIGH for about 8 minutes until boiling. Stir and microwave on HIGH for a further 10 minutes until the vegetables are very soft.
4. Cool the soup a little, remove the bay leaves and then puree in a blender or food processor until quite smooth.
5. Return the soup to a clean ovenproof glass bowl and stir in the cream. Microwave on LOW for about 5-6 minutes until hot but not boiling, stirring frequently. Adjust the seasoning to taste. Serve the soup hot or chilled, garnished with snipped chives and lemon slices.