Chilled lemon soup with lemon and almond couscous


Ingredients 26
Servings 6
Time

Ingredients

  • 40
    g
    butter
  • 1
    onion, peeled and chopped
  • 1
    clove garlic, crushed
  • 25
    g
    cake flour
  • 850
    ml
    chicken stock
  • 1
    lemon, grated peel
  • 1
    bay leaf or lemon leaf
  • salt and milled black pepper
  • 100
    ml
    lemon juice
  • 250
    ml
    cream
  • COUSCOUS
  • 205
    ml
    water
  • 15
    ml
    olive oil
  • 5
    ml
    salt
  • 250
    g
    couscous
  • 2
    lemons, unstrained juice
  • 1
    onion, diced
  • 1
    red sweet pepper, seeded and diced
  • 1
    yellow or green sweet pepper, seeded and diced
  • 1
    chilli, seeded and chopped
  • small bunch flat-leafed or ordinary parsley, chopped
  • 8
    mint leaves, shredded
  • 150
    ml
    olive oil
  • salt and milled black pepper
  • extra parsley for garnish
  • 50
    g
    toasted flaked almonds
 

Method

 
Melt butter in a large saucepan and fry onion and garlic very gently until softened. Stir in flour. Cook for 1 to 2 minutes, stirring continuously, then gradually add chicken stock. Bring to boil. And lemon peel, bay leaf, salt and pepper. Cover and simmer for 20 minutes. Discard bay leaf. Cool soup, add lemon juice and purée until smooth. Stir in cream and refrigerate until cold. COUSCOUS: Bring water to boil, add olive oil and salt. Remove from stove and stir in couscous. Allow to swell for 2 minutes, then stir with a fork to separate grains. Add lemon juice, vegetables and herbs. Stir in olive oil and adjust seasoning. Chill. Heap couscous in centre of each soup bowl, ladle soup around it and garnish with parsley and almonds.
 

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