Cream of Lemon Soup
Submitted by rayh
Silky, bright lemon soup made with fresh lemons, carrots, celery, and chicken broth, finished with cream. Serve hot or chilled for a refreshing starter that wows at any gathering.
YIELD
6 servingsPREP
30 minCOOK
50 minREADY
80 minThis elegant cream of lemon soup brings a burst of citrus sunshine to your table.
Fresh lemon zest and juice mingle with tender carrots, celery, and onions simmered in rich chicken broth, then pureed into velvety smoothness.
A swirl of cream rounds out the bright acidity, making every spoonful feel like a warm hug on a cool evening.
Best of all, it works beautifully hot or chilled, so you can enjoy it year-round.
Chef Tips
- Blanch the lemon rinds before adding them to the soup to remove bitterness and keep the flavor clean and bright.
- Use a potato peeler to get thin strips of zest without the bitter white pith.
- Let the soup cool slightly before blending for a safer, smoother puree.
- Reheat gently after adding cream and never let it boil, or the cream may curdle.
- Garnish with fresh chives and a paper-thin lemon slice for a restaurant-worthy presentation.
Ingredients
Directions
Melt 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 purée 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.
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