Potato Soup With Meyer Lemons Recipes

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POTATO SOUP WITH MEYER LEMONS



Potato Soup With Meyer Lemons image

Meyer Lemons: not available year-round, November to March general season. Expensive! A twist on a classic taste, from Georgeanne Brennan . . . Chronicle Books, 1996.

Provided by Lalaloob

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons butter
2 yellow onions, thinly sliced
1 tablespoon finely grated meyer lemon zest (about 2 lemons)
1/2 teaspoon grated peeled fresh ginger
1 cup strained fresh meyer lemon juice
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 cups water
4 large red potatoes, peeled and boiled until tender, then coarsely chopped
2 tablespoons finely fresh Italian parsley

Steps:

  • In a sauce pan over medium heat, melt the butter. When it begins to foam, add the onions, zest and ginger, and saute until the onions are translucent, about 10 minutes. Add the lemon juice, salt and pepper; continue to saute for 2 to 3 minutes longer.
  • Add the water, raise heat to high and bring to a boil. Cover, reduce heat to medium, and simmer until the broth is golden and the onions have almost disintegrated, about 30 minutes.
  • Remove from 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 (hand-held-emersion blender works nicely). 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.
  • *.
  • Alternatively, refrigerate and serve cold.

Nutrition Facts : Calories 341.2, Fat 6.3, SaturatedFat 3.8, Cholesterol 15.3, Sodium 361.3, Carbohydrate 64.6, Fiber 7.2, Sugar 6.1, Protein 7.6

POTATO SOUP WITH LEMON THYME



Potato Soup With Lemon Thyme image

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

3 tablespoons minced fresh lemon thyme
1 tablespoon minced fresh parsley
4 cups peeled and diced potatoes
3 links Italian sausage, casings removed
10 3/4 ounces can cream of potato soup
12 ounces can evaporated milk
3 cups chicken broth
1 medium onion, diced
1 teaspoon salt
1 teaspoon black pepper

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

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