1 onion 1 clove garlic 50g butter 25g plain flour 900ml chicken stock Grated rind and juice of 2 lemons Salt and pepper 300ml single cream
For garnish: Thin lemon slices Freshly chopped mint
1. Finely chop the onion and garlic. In a saucepan cook the onion and garlic in the butter until softened.
2. Reduce the heat, stir in the flour, then gradually add the stock stirring continuously and bring to the boil. Add the lemon rind, juice and seasoning to taste. Reduce the heat and simmer gently for 20 minutes.
3. Blend the soup in a liquidiser, then pour into a large pot and stir in the cream. Chill for at least an hour.
4. Just before serving garnish with slices of lemon and freshly chopped mint.