Serve this tasty tomato, lemon and celery soup either cold or re-heated.
2 T butter
2 onion (medium sized, chopped)
4 celery (leaves included, cut into chunks)
1 lemon (grated rind and juice only)
6 tomato (fresh, quartered)
3 c broth (chicken broth or stock)
1 t sugar
salt (to taste)
pepper (to taste)
- Melt the butter in a pan, add onions and cook for 5 minutes on a low heat. Add celery and cook for a further 2-3 minutes. Don't allow the onion to turn brown.
- Put lemon rind, lemon juice, tomatoes and broth into the pan. Bring to a boil and simmer for 30 minutes, incorporating the sugar after 10-15 minutes.
- Remove from the heat. Allow to cool a little and liquidize, season with salt and pepper.
If you don't have fresh tomatoes, substitute 6 fresh tomatoes with 1 can (15 oz) tomatoes.