From "Citrus" by Ethel and Georgeanne Brennan ...
2 T Olive oil
2 Sweet yellow onions, thinly sliced
1 T Grated lemon zest
1/2 t Grated ginger
1 C Fresh lemon juice
1/2 t Sugar
1/2 t Salt
1/2 t Fresh ground pepper
4 C Water
4 Large red potatoes, boiled and chopped
2 T Italian parsley, chopped
In a saucepan over medium heat, warm the olive oil ... add the sliced onions, lemon zest, and ginger and saute until the onions are translucent ... add the fresh lemon juice, sugar, salt, and pepper and continue to saute for a few minutes longer ... add the water, raising the heat to high, and bring to a boil ... cover and reduce the contents to a simmer ... simmer until the broth is golden and the onions have almost disintegrated ... remove from the heat and strain through a sieve into a clean container ... discard the contents of the sieve ... working in batches if necessary, combine the strained stock and the chopped 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 Italian parsley ...
Makes aproximately 6 servings
Hey Bob ! Do the potatoes make this lemon soup a little more Polish than the other recipe ?
"If there are no dogs in heaven, then when I die I want to go where they went !" - Anonymous
Napa is for auto parts, Paso is for wine !
Bill Spencer (Arizona Wine Lover)
Lemon Recipes - http://www.associatedcitrus.com/recipes.html