2 cups chopped, peeled lemon
2 tablespoons grated orange peel
3 cups light cream, divided
2 teaspoons paprika
1 green bell pepper, finely chopped
3 small red onions, finely chopped
3 tablespoons cornstarch
In a small skillet over medium heat, combine lemon, orange peel, and 3 cups of remaining 3 cups of cream. Cook until just tender, checking frequently, until brown. Remove from heat.
Combine the cornstarch with the remaining 2 cups of cream; pour into medium bowl and stir well. Press mixture firmly into bottom of an ungreased soup pot a few inches above hot water. Continue stirring to break up clumps of headland, saute for 4 to 7 minutes. Stir in lemon mixture, and add pepper. Drop water enough to cover the bottom of the pot to one-half inch deep, and fill the bottom with the lemon mixture. Set stove off preheated.
Cover, and heat over medium heat for 1 hour, stirring occasionally until warm. Garnish with 1/2 cup of the reserved cream, and 1 tablespoon of the reserved celery.