Monday, November 05, 2012

Potato Lemon Soup

potatolemonsoup

Another basic soup - nothing terribly exciting, but hey, it tasted good. The original recipe had thyme - I had sage, so that's what I used - and I ended up puréeing the soup. You can leave the potato chunks whole, but I couldn't get past the fact that it's basically just potatoes in a creamy broth, and therefor, mixed mine until fairly smooth. But that's all up to you.

It's a good vegetable soup, but if you're so inclined, go ahead and serve it with some smoked ham or crispy bacon.

Potato Lemon Soup
serves 3

1 onion, chopped
1 tbsp butter
500 g potatoes, cut into 1 cm dice (if planning on puréeing, never mind the size)
250 ml cream (full-fat)
5-600 ml vegetable stock (or more) (from a cube is fine)
1 tbsp fresh sage, finely chopped
1 lemon, zest and juice
salt

Fry the onion in the butter, until softened. Don't let it color, though. Add the potatoes and cream. Bring to a boil, and simmer on medium heat (with a lid) for about 15 minutes. The potatoes should be fairly soft. Add the stock, bring to a boil again, and cook for a few more minutes.

Add the sage and lemon zest. Season with the lemon juice (don't add it all at once!) and salt. Pepper is totally optional, we skipped it.


2 comments:

Noemi said...

Hi Anne!
This soup is delicious and perfect for this season :)

See you soon! :)

Noemi
An italian food blogger
www.bacididama-blog.com

kamicami said...

Hmm. Never really managed to make a successful soup. I guess I'll try it your way. thanks for this :)