2. Use a hand blender or liquidiser to blend the soup until smooth. Return to
the saucepan and heat until simmering.Remove from the heat, add the lemon
juice and season with salt and freshly ground black pepper.
3. Whisk the cream until it just starts to thicken, then stir in the mint and the
lemon zest. Top each soup serving with a spoonful of mint cream. Serve with slices
of fresh bread.
The recipe has already been added to your recipe book.
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