A nourishing and easy winter soup, but also very good cold in summer, made slightly thicker with less stock.
Peel and chop the vegetables and the garlic and cook in the stock for about half an hour until soft. Cool and then whizz in a blender or put through a Mouli. Re-heat stirring in the lemon juice and the single cream and adding the salt and black pepper. Be careful not to let it boil.
© 1976 Josceline Dimbleby. All rights reserved.