Potato Soup With Meyer Lemons

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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. 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 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 saucepan over a medium heat, melt the butter. When it

begins to foam, add the onions, zest, and ginger and sauté

until the onions are translucent, about 10 minutes. Add the

lemon juice, and pepper; continue to sauté 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.