LEMON POTATOES
Steps:
- Slice 4 peeled potatoes into 1 1/2-inch rounds. Toss in an ovenproof skillet with 1/3 cup lemon juice, 1/4 cup olive oil, 4 smashed garlic cloves, 4 oregano sprigs, and salt and pepper. Add enough water to come halfway up the sides of the potatoes. Cover, bring to a boil and cook 5 minutes. Uncover and roast at 500 degrees F, 30 more minutes.
SWEET POTATO & BUTTERNUT SQUASH SOUP WITH LEMON & GARLIC TOAST
Roast your vegetables in honey before blitzing into this velvety smooth, spiced soup - served with garlicky, zesty ciabatta slices for dipping
Provided by James Martin
Categories Dinner, Lunch, Soup, Starter, Supper
Time 1h30m
Number Of Ingredients 17
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the sweet potato and butternut squash on a baking tray and add the honey and a drizzle of olive oil. Roast for 40-45 mins until soft and starting to caramelise at the edges, stirring occasionally.
- Meanwhile, fry the onions in 1 tbsp olive oil until soft, then add the garlic, chicken stock, cinnamon and nutmeg. Bring to the boil, and simmer for 5 mins.
- Remove the sweet potatoes and butternut squash from the oven and add to the pan with the stock. Blend everything until smooth using a stick blender. Stir in most of the cream and bring back to a gentle simmer, and season with salt and pepper to taste.
- To make the lemon & garlic toasts, gently warm the olive oil and garlic in a pan over a low heat for a few mins; the garlic should be softened but not browned. Remove from the heat and mix in the butter and lemon zest until smooth. Leave to cool, then stir in the chives and thyme.
- Toast the ciabatta slices, and top each with a spoonful of garlic butter. Serve with the soup, drizzled with the remaining cream, and some black pepper.
Nutrition Facts : Calories 435 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 16 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 1.2 milligram of sodium
LEMON SOUP
Our family's holiday staple, lemon orzo soup. An easy four ingredient soup that can be whipped up in less than fifteen minutes.
Provided by PHAMBABE
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Pour chicken broth into a large pot, and bring to a boil. Add orzo pasta, and simmer for 10 minutes, until tender.
- In a medium glass or metal bowl, whip egg whites to medium stiff peaks. Stir in egg yolks and lemon juice. When the pasta has finished cooking, Gradually ladle about 1 cup of the soup into the egg mixture while stirring gently. This will heat up the eggs so they will not be shocked by the boiling liquid. Pour the egg mixture into the soup pot, and stir until well blended. Season with salt and pepper, and serve immediately.
Nutrition Facts : Calories 124.2 calories, Carbohydrate 21.2 g, Cholesterol 55.7 mg, Fat 1.9 g, Fiber 1.4 g, Protein 6 g, SaturatedFat 0.5 g, Sodium 891.4 mg, Sugar 2 g
LENTIL LEMON AND POTATO SOUP
Lentil Lemon and Potato Soup-warm, healthy and extremely delicious. This vegan Lentil Soup with Lemon and Potatoes recipe is perfect for the cold winter days.
Provided by Guss
Categories Soups
Time 45m
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, sweat the onions with a tablespoon of olive oil until translucent then add potatoes, lentils and stir for a couple of minutes.
- Pour 6 cups of boiling water and let simmer until both the lentils and potatoes are fully cooked. This will take about 20 to 25 minutes.
- Throw in the Swiss Chard and lemon juice and give the soup a quick stir. Add cumin, coriander and adjust salt and pepper to your taste.
- Meanwhile, in a small frying pan cook the garlic in olive oil until golden in color, less than 1 minute. Add freshly chopped cilantro and stir for another minute and pour over the soup pot. Mix well.
- Turn off the heat and serve the soup warm and garnish with a handful of freshly chopped cilantro and squeeze more lemon juice for freshness.
Nutrition Facts : Calories 138 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 2 grams fat, Fiber 6 grams fiber, Protein 7 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 94 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
LEMON POTATO SOUP WITH FETA
For the best flavor, opt for the full-fat feta. You use just a bit, and it's worth the big boost of flavor.
Provided by BHG Test Kitchen
Time 32m
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon of the oil in a 4-quart Dutch oven over medium-high heat. Add onions and garlic and cook and stir for 3 to 4 minutes or until tender. Stir in broth and potatoes. Bring to boiling; reduce heat. Cover and cook for 10 to 15 minutes or until potatoes are tender. Stir in kale and oregano. Cover and cook for 2 to 3 minutes or until kale has wilted. Remove from heat. Stir in lemon zest and juice and remaining oil. Let stand 10 minutes. Season to taste with salt and pepper. Top with cheese and additional lemon zest, if desired.
Nutrition Facts : Calories 269 kcal, Carbohydrate 36 g, Cholesterol 13 mg, Protein 10 g, SaturatedFat 3 g, Sodium 727 mg, Sugar 6 g, Fat 10 g, ServingSize 6 3/4 cups, UnsaturatedFat 7 g
POTATO SOUP WITH LEMON THYME
I love the flavor of lemon thyme, which is milder and brighter than traditional thyme. I always look for it in the supermarket and, in the spring, I usually buy a plant at my local garden center to use all summer! This makes a nice hearty soup. Sometime, I will substitute diced cooked ham for the sausage, which is just as nice.
Provided by JackieOhNo
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, cook sausage and onions over medium heat, until sausage is brown and crumbled. Drain any excess fat.
- Add potatoes, chicken broth, lemon thyme, and cream of potato soup to the pot. Stir well; simmer over medium heat for 45 minutes.
- Add evaporated milk and parsley and cook for an additional 3 minutes.
- Season with salt and pepper, and serve.
Nutrition Facts : Calories 530.6, Fat 26.1, SaturatedFat 11, Cholesterol 64, Sodium 2362.4, Carbohydrate 48.1, Fiber 4.3, Sugar 4.7, Protein 25.9
LEMONY ARTICHOKE AND POTATO SOUP
This is a rustic, garlicky, potato-thickened soup with fresh artichokes and lemon. A wonderful supper soup for a chilly evening. You CAN substitute canned or frozen artichoke hearts for fresh. Not quite the same, but still yummy.
Provided by KathyP53
Categories Potato
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Fill large bowl with water and squeeze the lemon halves into it. Working with one artichoke at a time, trim the base, removing the stem and trimming the tough outer leaves beneath the heart. Cut off the top 2/3 of the leaves, leaving only the heart. With a small spoon, scrape out the hairy choke. Submerge the trimmed artichoke in the lemon water. Repeat with the five remaining artichokes. Once the hearts have been trimmed, slice them 1/4" thick and return them to the lemon water.
- In a large deep saucepan, heat the 1/4 cup olive oil. Add the garlic and cook over low heat until softened but not browned, about 5 minutes.
- Drain the artichokes and add them to the sauce pan along with the potatoes, the 6 1/2 cups of water and a pinch of salt. Bring to boil.
- Put the peppercorns in a teaball or tie them up in a piece of cheesecloth and immerse them in the soup.
- Simmer until both the peppercorns and potatoes are tender, about 30 minutes. Discard the peppercorns.
- Using a fork or potato masher, partially mash the potatoes to thicken the broth. Season the soup with salt. Ladle into bowls and drizzle with olive oil. Serve with the lemon wedges.
Nutrition Facts : Calories 260.6, Fat 9.5, SaturatedFat 1.3, Sodium 132.9, Carbohydrate 43.5, Fiber 10.9, Sugar 1.1, Protein 7.4
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