Cream of Lemon Soup

Melt the butter in a large saucepan. Add the sliced vegetables and cook gently until tender, stirring frequently. Pour over the stock, bring to the boil, reduce the heat and simmer.

Using a vegetable peeler, thinly pare the rind from the lemon. Pour boiling water over the rind and leave for 1 minute; drain.

Add the rind, juice of the lemon and bouquet garni to the pan contents.

Cover and cook for 1 hour or until the vegetables are really soft.

Remove the bouquet garni. Puree the soup a little at a time in an electric blender.

In a clean pan, blend the arrowroot with a little of the soup then add the remainder, stirring. Bring to the boil, stirring.

Adjust seasoning before adding the cream. Reheat but do not boil.