1 oz Butter

      2    Onions, skinned and thinly

           -diced
      3 oz Carrots, peeled and thinly

           -sliced
      3 oz Celery, trimmed and thinly

           -sliced
      2    Lemons

      2 pt Chicken stock

      2    Bay leaves

           Salt and freshly ground
           -pepper
      5    Fluid oz. light cream

  Melt the butter in a large saucepan and add the vegetables.  Cover the pan
  and stew gently for 10 to 15 minutes, until vegetables begin to soften.
  Meanwhile, thinly pare the lemons using a potato peeler.  Blanch the rinds
  in boiling water.  Add the rinds and juice, stock and bay leaves to the
  saucepan.  Season with salt and pepper and bring to the boil. Cover and
  simmer for 40 minutes or until both celery and carrots are very tender.
  Cool the soup a little, remove the bay leaves, then puree the pan contents
  in a blender until smooth.  Return the soup to a clean pan and reheat
  gently, stirring in the cream.  Do not boil.  Adjust the seasoning to
  taste.  Garnish with chopped spring onions or chives and lemon slices.
  May be served hot or chilled.
  Posted by Gavin Davies. Courtesy of Fred Peters.