1 large lemon 150ml carton single cream 1 medium onion 1 medium carrot 1 litre chicken or vegetable stock 1 tablespoon of cornflour 2 sprigs of parsley 6 peppercorns Salt and pepper A pinch of nutmeg
1. Peel and chop the onion and carrot. Melt the butter into a saucepan and gently fry the vegetables for 5-10 minutes until they are soft.
2. Pour the stock over the vegetables, bring to the boil, then reduce the heat and cover the pan. Allow the contents to simmer whilst preparing the lemon.
3. Using a peeler or sharp knife, remove the skin/rind from the lemon . Make sure to cut off any white pith that may be left on the rind as this is bitter and will spoil the flavour of your soup. Pour boiling water over the lemon rind, Seperately, squeeze out the juice from the lemon and strain it.
4. Tie the parsley and peppercorns in a small piece of muslin or clean cloth. Add this mini bag of herbs to the pan with the lemon juice. Also, drain the lemon rind and add it to the pan. Cover and cook the mixture for a further 30 minutes or until the carrots are soft.
5. Remove the bag of herbs and liquidise the soup, then transfer into a clean pan.
6. Blend the cornflour with a little of the soup to make a thin cream and the pour this into the soup. Bring to the boil, stirring all the time . Season the soup with salt and pepper and a dash of nutmeg if desired.
7. Reheat the soup before serving but ensure it does not boil!