Instructions: 1. Peel a little zest from each of the fruits-three peices from each, measuring approximately 1 inch x 1/2 inch (2.5 cm x 1.25cm). Cut them into thin shreads, boil in a little water for 5 minutes to remove the bitterness, and drain.

2. Heat the consomme gently. Squeeze the juice from the fruit and strain it through a fine sieve into the consomme. Heat almost to boiling.

3. Serve in a tureen or individual bowls, garnished with the shreds of zest.

NOTES : All the flavour of citrus fruit is in the essential oils of the zest. This soup is easy to prepare and contains a high proportion of vitamin C.

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