Meyer lemon juice is sweet enough to add some interest to this creamy soup, but not to overpower it. If Meyers aren’t available, reduce the amount of juice by 1 tablespoon or more. Served with a liberal sprinkling of parsley and crisp homemade croutons, it makes a comforting winter soup. In the summer months, this smooth purée is equally delicious served cold.
Ingredients
- 2 tablespoons butter
- 2 yellow onions, thinly sliced
- 1 tablespoon finely grated Meyer lemon zest (about 2 lemons)
- 1 teaspoon grated peeled fresh ginger
- 1 cup strained fresh Meyer lemon juice
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- 4 cups water
- 1½ pounds red potatoes, peeled and boiled until tender, then coarsely chopped
- 2 tablespoons finely chopped fresh Italian parsley
- ¼ cup homemade croutons, optional
Preparation
In a saucepan over medium heat, melt the butter. When it begins to foam, add the onions, zest and ginger; sauté until the onions are translucent, about 10 minutes. Add the lemon juice, salt and pepper; continue to sauté 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 the onions and broth from heat and strain through a sieve into a clean saucepan; discard the onions or reserve for another use. Add the potatoes to the strained broth. Using an immersion blender, purée just until smooth. (Alternatively, working in batches if necessary, combine the strained broth and the potatoes in a blender or food processor and purée just until smooth; do not over-blend or the starch will activate and the mixture will become gluey. Return the purée to the saucepan, if necessary, and bring to a gentle boil over medium heat.)
Ladle the soup into warmed bowls. Garnish each serving with a sprinkling of parsley and croutons, if desired, then serve. Makes 1½ quarts.
