Recipe: Potato Soup with Meyer Lemons
This soup can also be served cold. Cover and refrigerate the pureed soup until well chilled, and then adjust the seasoning before ladling into chilled bowls. Serve with crunchy slices of garlic toast alongside. If you cannot find Meyer lemons, you can substitute Eureka or Lisbon lemons.
2 tablespoons butter
2 yellow onions, thinly sliced
1 tablespoon finely grated lemon zest (about 2 lemons)
1/2 teaspoon grated, peeled fresh ginger
1 cup strained fresh lemon juice, preferably Meyer
1/2 teaspoon sugar, if using Eureka or Lisbon lemon juice, mix with the lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 cups water
4 large red potatoes, peeled and boiled until tender, then coarsely chopped
2 tablespoon finely chopped fresh Italian parsley
In a sauce pan over a medium heat, melt the butter. When it begins to foam, add the onions, zest, and ginger and saute until the onions are translucent, about 10 minutes. Add the lemon juice (with the sugar, if using), and pepper; continue to saute for 2 to 3 minutes longer. Add the water, raise the heat to high, and bring to a boil. Cover, reduce the heat to medium, and simmer until the broth is golden and the onions have almost disintegrated, about 30 minutes.
Remove from the heat and strain through a sieve into a clear container; discard the contents of the sieve. Working in batches, if necessary, combine the strained stock and the potatoes in a blender or food processor and puree until smooth. Transfer the puree to a clean saucepan and bring to a gentle boil.
Ladle into warmed soup bowls and garnish each serving with a little of the parsley. Serves 4.
Ethel and Georgeanne Brennan are the authors of CITRUS, a cookbook published by Chronicle Books, San Francisco. They have graciously shared some of their refreshing and delicious recipes for our Four Winds Growers web site.
Return to main Recipe page
|
