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Source: The Working Family's Cookbook

Carrot and Lemon Soup
Slightly creamy and extremely satisfying, serve this soup with warm bread or rolls and a green salad.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
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2 tablespoons butter or margarine
4 carrots, coarsely grated
2 onions, finely chopped
3 1/2 cups vegetable broth
1 lemon, grated rind and juice of
1/2 teaspoon sugar
1 egg, yolk
1/4 cup light cream
1/2 tablespoon parsley, finely chopped
freshly ground pepper

Heat the butter in a large saucepan over low heat. Add the carrots and onions and cook gently for 3 minutes.

Pour in the broth. Add the lemon rind and juice and stir in the sugar. Bring the soup to the boil, reduce the heat to low and simmer for 10 minutes until the carrots are tender.

Stir the egg yolk and cream together in a bowl. Slowly stir 3 tablespoons of hot soup into the cream mixture and then return it to the pan. Cook for 2 minutes, stirring constantly, until the soup is thickened. Do not let the soup boil. Season with salt and pepper to taste.

Serve the soup garnished with the parsley or dill.

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