I found this recipe on a Swedish blog
and tried it. Yummy! According to the blogger she'd found it at the BBC
recipe
site which made the process of sharing it with you so much easier for
me. I just nicked it from their site. Try it, the soup is delicious! (I
could imagine though that it would taste just as good without the
garlic. In case you've grown tired of the taste.) And by the way, I
used mushroom stock instead of chicken stock. Worked perfectly well.
Since you will use the rind of the lemon, you will have another reason
for getting an organic one!
Ingredients
For soup:
25g/1oz unsalted butter
1 large onion, chopped
2 tbsp fresh ginger, peeled and finely grated
2 cloves garlic, minced
600g/1lb 5oz carrots, peeled and cut into 2.5cm/1in pieces
675ml/1pint 2fl oz stock
For lemon cream:
finely grated rind of one lemon
55ml/1¾fl oz double cream
fresh chives, for garnish
Method
1. Melt the butter in a heavy large pot over a medium-high heat. Add
the onion and cook for about 4 minutes. Add the ginger and garlic; cook
for another 2-3 minutes.
2.
Add the chopped carrots and sauté for another 1-2 minutes. Add
the
chicken stock and bring to the boil. Reduce the heat and simmer until
the carrots are very tender, about 20 minutes.
3. While the soup is
cooling slightly, prepare the lemon cream. In small bowl, combine the
double cream and the grated lemon zest. Cover with cling film and
refrigerate.
4. Pureé the soup in batches in a blender or food
processor. Return the soup to the pot. Season with salt and pepper to
taste. Bring the soup back to a simmer, thinning with more stock, if
necessary. Just before serving, grate in a bit more fresh ginger. Ladle
into bowls and use a teaspoon to drizzle, or a plastic squirt bottle to
draw, a pattern onto the surface of the soup with the lemon cream. Top
with finely snipped chives.