ingredients
serves 6
3 tablespoons butter
1 onion, chopped
1 clove garlic, crushed (optional)
1/4 cup All purpose flour
1 1/2 pints well-flavoured chicken stock
grated rind and juice of 1 large lemon
salt and pepper
bay leaf
1/2 pint light cream
garnish
thin slices of lemon mint sprigs
method
1. Melt the butter in a saucepan, add the onion and garlic and fry until soft but not browned.
2. Stir in the flour, then gradually add the stock, stirring continuously, and bring to the boil.
3. Add the lemon rind and juice, seasoning and bay leaf. Cover the pan, reduce the heat and simmer for 20 minutes.
4. Remove the bay leaf, sieve or liquidise, the soup and pour it into a serving tureen or individual bowls.
5. Stir in the cream and taste and adjust the seasoning. Cool, then chill thoroughly.
6. Garnish by floating thin slices of lemon in the soup, and top each portion with a sprig of mint.
7. Serve with breadsticks.
