LEMON ZUCCHINI VICHYSSOISE 1 large leek bulb washed well and finely chopped, ¾ cup onion peeled and finely chopped, 1 tblspn minced garlic, 2 tblspns olive oil, 250 grams russet potatoes peeled and cubed, 1½ zucchinis sliced thinly, 1 tspn salt, ½ tspn ground pepper, 3 cups low salt chicken broth, 1/3 cup cream, 1 tblspn fresh lemon juice to taste, iced cold water Discard leek stalk – use green part only. In a large heavy saucepan, heat oil. Cook leek, onion, and garlic with salt and pepper to taste over medium-low heat, stirring until leek softens. Add potato, zucchini and broth to leek mixture. Simmer covered for 15 minutes or until potato is very tender. Blend in a blender until very smooth. Stir in cream, lemon juice and extra salt and pepper to taste. Refrigerate for 6 hours or overnight. Soup will thicken overnight. Just before serving, thin soup slightly with ice cold water. Garnish with a thin slice of lemon.
BAKED LEMON CHICKEN 4 boneless chicken breasts, ½ cup butter, 1/3 cup lemon juice, ½ cup plain flour, ½ cup minced onion peeled, 1 clove garlic minced, 1 tspn salt, 1 tspn pepper Bone and pound the chicken breasts. Dredge with plain flour. Melt the butter in a baking pan. Coat chicken on all sides, turning skin side up if not boneless. Bake at 190c, brushing with pan drippings for 30 minutes. Make the lemon baste, where you mix 1/3 cup lemon juice, onion, garlic and salt and pepper. Brush chicken with part of the baste, and bake, brushing with the remaining baste for 30 minutes longer or until done. Serve with rice and a vegetable.
lemon recipe book volume 2
Home Gardening Recipe Books 