Potato Soup with Lemons
Yield
4 servingsPrep
10 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | each |
yellow onion
sliced |
|
| 1 | tablespoon |
lemon zest
grated |
|
| ½ | teaspoon |
ginger
grated |
|
| 1 | cup |
lemon juice
|
|
| ½ | teaspoon |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 4 | cups |
water
|
|
| 4 | large |
red skinned potatoes
boiled, chopped |
*
|
| 2 | tablespoons |
italian parsley
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 2 | each |
yellow onion
sliced |
|
| 15 | ml |
lemon zest
grated |
|
| 2.5 | ml |
ginger
grated |
|
| 237 | ml |
lemon juice
|
|
| 2.5 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 946 | ml |
water
|
|
| 4 | large |
red skinned potatoes
boiled, chopped |
*
|
| 3E+1 | ml |
italian parsley
chopped |
|
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.
