Cold lemon soup

900 g chicken broth

300 g cream

50 g butter
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25 g wheat flour

2 lemon

1 onions

ground black pepper

salt

lemon and mint for decoration

Garlic and onion finely chopped, fry until tender in butter, reduce heat and add the flour and mix. Cool slightly, then slowly pour in the broth stirring constantly, bring to a boil.

Add lemon juice and zest, season with spices, reduce the heat and cook for 20 minutes over low heat.

Wipe the soup through a sieve, pour into a large tureen, add the cream and stir. First, cooled at room temperature, then for 1 hour in the refrigerator.

Before serving, decorate with lemon soup mugs and chopped mint.