Ingredients
| Quantity | Ingredients |
|---|---|
| 2 tbsp | butter |
| 2 | yellow onions, thinly sliced |
| 1 tbsp | finely grated lemon zest (about 2 lemons) |
| 1/2 tsp | grated, peeled fresh ginger |
| 1 cup | strained fresh lemon juice, preferably Meyer |
| 1/2 tsp | granulated sugar, if not using Meyer lemons |
| 1/2 tsp | salt |
| 1/2 tsp | freshly ground black pepper |
| 4 cups | water |
| 4 | large red potatoes, peeled, boiled, coarsely chopped |
| 2 tbsp | finley chopped Italian parsley |
Directions
1. In a saucepan over medium heat, melt the butter. When it begins to foam, add the onions, zest, and ginger and sautee until the onions are translucent, about 10 minutes. Add the lemon juice (with the sugar, if using), and pepper; continue to saut� for 2 to 3 minutes longer. 2. Add the water, turn 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. 3. Remove from the heat and strain through a sieve into a clear container; discard the contents of the sieve. 4. Working in batches, 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. 5. Ladle into warmed soup bowls and garnish each serving with a little of the parsley. Makes 4 servings.
Source: www.fourwindsgrowers.com