Chilled lemon soup with lemon and almond couscous

Fairlady
6 servings
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Fruit

By Food24 November 03 2009
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Ingredients (26)

40.00 g butter
1.00 onion — peeled and chopped
1.00 garlic — cloves, crushed
25.00 g flour — cake
850.00 ml stock — chicken
1.00 lemon — zest only
1.00 bay leaves — or lemon leaves
salt and freshly ground black pepper
100.00 ml lemon juice
250.00 ml cream
couscous
205.00 ml water
15.00 ml fresh chillies — 573
5.00 ml salt
250.00 g couscous
2.00 lemon — juice only
1.00 onion — diced
1.00 red pepper — deseeded and chopped
1.00 yellow pepper — or green pepper, diced
1.00 fresh chillies — deseeded and chopped
fresh parsley — chopped
8.00 fresh mint — shredded
150.00 ml fresh chillies — 573
salt and freshly ground black pepper
fresh parsley — to garnish
50.00 g almonds — flaked, toasted
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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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