LEMON AND POTATO SOUP
This is the most fantastic soup for cold winter days - Thanks to my father who passed down the recipe.
Provided by YAEL ZAMIR
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Place potatoes, garlic and celery into a large stockpot with water to cover. Cover and bring to a boil. Cook until potatoes are tender, about 25 minutes.
- Season with turmeric, lemon juice, chicken bouillon cube and salt and pepper to taste. Simmer for another 10 minutes. Mash some of the potato chunks for a thicker consistency.
Nutrition Facts : Calories 118.7 calories, Carbohydrate 27.8 g, Cholesterol 0.1 mg, Fat 0.2 g, Fiber 4.3 g, Protein 3.4 g, SaturatedFat 0.1 g, Sodium 121.3 mg, Sugar 1.4 g
LEMON POTATO SOUP WITH FETA
For the best flavor, opt for the full-fat feta. You use just a bit, and it's worth the big boost of flavor.
Provided by BHG Test Kitchen
Time 32m
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon of the oil in a 4-quart Dutch oven over medium-high heat. Add onions and garlic and cook and stir for 3 to 4 minutes or until tender. Stir in broth and potatoes. Bring to boiling; reduce heat. Cover and cook for 10 to 15 minutes or until potatoes are tender. Stir in kale and oregano. Cover and cook for 2 to 3 minutes or until kale has wilted. Remove from heat. Stir in lemon zest and juice and remaining oil. Let stand 10 minutes. Season to taste with salt and pepper. Top with cheese and additional lemon zest, if desired.
Nutrition Facts : Calories 269 kcal, Carbohydrate 36 g, Cholesterol 13 mg, Protein 10 g, SaturatedFat 3 g, Sodium 727 mg, Sugar 6 g, Fat 10 g, ServingSize 6 3/4 cups, UnsaturatedFat 7 g
LEMON POTATOES
Steps:
- Slice 4 peeled potatoes into 1 1/2-inch rounds. Toss in an ovenproof skillet with 1/3 cup lemon juice, 1/4 cup olive oil, 4 smashed garlic cloves, 4 oregano sprigs, and salt and pepper. Add enough water to come halfway up the sides of the potatoes. Cover, bring to a boil and cook 5 minutes. Uncover and roast at 500 degrees F, 30 more minutes.
POTATO SOUP WITH LEMON THYME
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
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
SWEET POTATO & BUTTERNUT SQUASH SOUP WITH LEMON & GARLIC TOAST
Roast your vegetables in honey before blitzing into this velvety smooth, spiced soup - served with garlicky, zesty ciabatta slices for dipping
Provided by James Martin
Categories Dinner, Lunch, Soup, Starter, Supper
Time 1h30m
Number Of Ingredients 17
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the sweet potato and butternut squash on a baking tray and add the honey and a drizzle of olive oil. Roast for 40-45 mins until soft and starting to caramelise at the edges, stirring occasionally.
- Meanwhile, fry the onions in 1 tbsp olive oil until soft, then add the garlic, chicken stock, cinnamon and nutmeg. Bring to the boil, and simmer for 5 mins.
- Remove the sweet potatoes and butternut squash from the oven and add to the pan with the stock. Blend everything until smooth using a stick blender. Stir in most of the cream and bring back to a gentle simmer, and season with salt and pepper to taste.
- To make the lemon & garlic toasts, gently warm the olive oil and garlic in a pan over a low heat for a few mins; the garlic should be softened but not browned. Remove from the heat and mix in the butter and lemon zest until smooth. Leave to cool, then stir in the chives and thyme.
- Toast the ciabatta slices, and top each with a spoonful of garlic butter. Serve with the soup, drizzled with the remaining cream, and some black pepper.
Nutrition Facts : Calories 435 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 16 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 1.2 milligram of sodium
LEEK & POTATO SOUP
Of the winter soups, leek and potato is one of the most comforting and familiar. This easy Vichyssoise recipe by Darina Allen makes the most of seasonal, local veg
Provided by Good Food team
Categories Dinner, Soup
Time 45m
Number Of Ingredients 10
Steps:
- Melt 50g butter in a heavy saucepan. When it foams, add 450g potatoes, cut into 1cm cubes, 1 small onion, cut the same as the potatoes, and 450g white parts of leeks, sliced and toss them in the butter until they are well coated.
- Season well with salt and freshly ground pepper and toss again. Put a disc of greaseproof paper (called a cartouche by chefs) on top of the vegetables to keep in the steam), then cover the pan with its lid.
- Cook over a gentle heat for 10 mins, or until the vegetables are soft but not coloured.
- Uncover the pan and discard the paper. Pour in 850ml of the light chicken or vegetable stock, bring to the boil and simmer until the vegetables are just cooked - about 5 minutes. Do not overcook or the soup will lose its fresh flavour.
- Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning. Return the soup to a clean pan and stir in three quarters of a 142ml carton of whipping cream and 125ml full-fat milk.
- To finish the soup, finely shred the white part of 1 leek and gently cook it in a small knob of hot butter for a few mins until it is softened but not coloured.
- Reheat the soup to a gentle simmer (add some extra stock at this point if the soup is too thick for your liking), then pour into warmed bowls.
- Drizzle the remaining cream over each serving, top with a little pile of buttered leeks and a scattering of chives and black pepper and serve at once.
Nutrition Facts : Calories 252 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 18 grams carbohydrates, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium
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