Try this Cream of Lemon Soup recipe, or contribute your own.
Suggest a better descriptionMelt 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. 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. 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. Cool the soup a little, remove the bay leaves, then puree the pan contents in a blender until smooth. Return the soup to a clean pan and reheat gently, stirring in the cream. Do not boil. Adjust the seasoning to taste. Garnish with chopped spring onions or chives and lemon slices. May be served hot or chilled. Posted by Gavin Davies. Courtesy of Fred Peters.
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Serving Size: 1 Serving (500g) | ||
Recipe Makes: 6 | ||
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Calories: 296 | ||
Calories from Fat: 172 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.1g | 25 % | |
Saturated Fat 10.5g | 52 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 55.8mg | 17 % | |
Sodium 577.5mg | 20 % | |
Potassium 667.2mg | 18 % | |
Total Carbohydrate 23g | 7 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 19.7g | ||
Protein 10.1g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 296
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