tested lemony potato-onion soup

[Guest guest]

hi!

Saw this soup made on TV today and wanted to try it. We couldnt' find meyer

lemons so we used regular and added sugar and salt which only made me want to

try the soup again. With meyer or less lemon juice.

 

We think this would be a good sauce for an onion and lentil and (?) tart

(phyllo). Does anyone have a good recipe?

 

-pat

xc: eat low fat; veg recipes

 

 

 

 

* Exported from MasterCook *

 

Potato Soup with Meyer Lemons

 

Recipe By :Four Winds Growers

 

Serving Size : 4 Preparation Time :0:00

Categories : Low Fat Soups

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon unsalted butter -- may be doulbed

2 yellow onions -- thinly sliced

1 tablespoon finely grated lemon zest (about 2 lemons)

1/2 teaspoon grated peeled fresh ginger -- see variation

1 cup strained fresh lemon juice -- preferably Meyer

1/2 teaspoon sugar -- if needed

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 cups water

4 large red potatoes -- peeled and boiled

2 tablespoon finely chopped fresh Italian parsley

 

In a sauce pan over a 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 (with the sugar, if using), and pepper; continue

to saute 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.

 

MEYER LEMONS are sweet: they are a cross between mandarin oranges and Eureka

lemons. If you substitute Eureka or Lisbon lemon juice, add sugar to compensate.

 

Variation: add up to 1 tablespoon slivered ginger. The broth is strained -- to

remove onions and ginger and peel -- before adding the potatoes and pureeing.

 

Description:

" Make a clear broth flavored with onion and lemon; use broth to puree

cooked potato. "

Source:

" Cook-Off America (PBS) Episode 122 Goleta's Lemon Festival (October) "

S(Collection):

" //www.fourwindsgrowers.com/

"

Yield:

" 4 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 125 Calories (kcal); 3g Total Fat; (20% calories from fat); 3g

Protein; 25g Carbohydrate; 8mg Cholesterol; 282mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

NOTES : 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 and add sugar to taste.

REVIEW: Tested with yukon golds, white onions and eureka or standard

lemons. We added sugar and salt to off-set the acids of both lemon and onion. We

enjoyed the soup but it was too sharp for our taste. We will try the recipe

again to get the right balance. If we cannot get the Meyer Lemons, then we will

half the eureka lemon juice. We thought it might be good as a sauce for an onion

and lentil (phyllo) tart. - Pat and Bob 10/99

Nutr. Assoc. : 0 0 802 20083 3378 0 0 0 0 0 -9305

 

 

-:-

Pat Hanneman (ICQ 50232533)

http://home.earthlink.net/~kitpath/

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