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.

Potato Soup with Meyer Lemons


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


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