Potato Soup with Lemons
Submitted by jenjwag
Potato soup with lemons: a bright, golden purée flavored with lemon zest, ginger, and slow-simmered onion. A naturally creamy potato soup with zero dairy.
YIELD
4 servingsPREP
10 minCOOK
45 minREADY
1 hrsForget the heavy cream. This potato soup gets its velvet body purely from boiled potatoes blitzed with a lemon-ginger broth, and its unexpected brightness from a full cup of fresh lemon juice. The result is a golden, creamy-looking soup with zero dairy and surprising elegance.
The broth is where the magic happens. Sliced onions simmer low and slow with lemon zest, ginger, and lemon juice until the onions disintegrate and the liquid turns a clear gold. Straining is important; this is a clear aromatic base, not a chunky vegetable stock. The disintegrated onion has given up everything it’s got.
Boiled red potatoes go into the blender with the strained stock. Their waxy flesh gives the soup a smooth, creamy mouthfeel without any added fat or starch. A sprinkle of Italian parsley at the end cuts through with herbal green.
This is the kind of soup that sounds strange until you taste it, then you can’t believe how satisfying a bowl of pureed lemon-potato actually is.
Chef Tips
- Use thin-skinned red or Yukon gold potatoes; russets give a gluey puree when blended
- Zest the lemons before juicing, you can’t zest a squeezed rind
- Purée in small batches with the blender lid vented; hot liquid builds pressure fast and can blow the lid
- Taste after blending and adjust salt; potatoes soak up a lot of seasoning
- Serve in warmed bowls so the soup stays hot through the first few spoonfuls
Variations
- Stir in a swirl of good olive oil or a dollop of yogurt for richness
- Add a pinch of turmeric for deeper golden color and warmth
- Top with crispy pancetta or fried capers for a salty crunch
Ingredients
Directions
In a saucepan over medium heat, melt the butter.
When it begins to foam, add the onions, lemon zest, and ginger and sauté until the onions are translucent, about 10 min.
Add the lemon juice with sugar, salt and pepper; continue to sauté for 2 to 3 min 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 completely disintegrated, about 30 min.
Remove from the heat and strain through a sieve into a clean 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 purée until smooth.
Transfer the purée 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.
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