Potato Soup With Meyer Lemons Food

SWEET AND SPICY SWEET POTATO SOUP

Steps:

• Heat olive oil in a large soup pot over medium heat; cook and stir shallots in the hot oil until soft, about 3 minutes. Stir apples, ginger, zest from 1 lime, red pepper flakes, and cayenne pepper into the pot. Reserve lime juice. Cook and stir mixture until apples are very soft, about 15 minutes.
• Pour chicken broth into pot; add sweet potatoes and salt. Cover and bring to a boil. Reduce heat to low and simmer for 10 minutes. Puree soup with an immersion blender until smooth. Stir reserved lime juice into soup. Garnish with lime wedges to serve.

BOBBY FLAY'S LEMON POTATOES

Steps:

• For the Meyer lemon vinaigrette: In a medium bowl, whisk together lemon juice and mustard until combined. Slowly add olive oil, whisking until emulsified. Season to taste with salt and pepper. Stir in parsley and oregano; set aside.
• For the potatoes: Put potatoes in a medium saucepan, cover with cold water by 2 inches and add 1 tablespoon kosher salt. Bring to a boil over high heat, reduce to simmer, cover and cook until fork-tender, about 20 minutes. Drain well, return potatoes to the pan and put back over low heat, stirring a few times, to dry well.
• Add crème fraîche, lemon zest, parsley, oregano and chives. Season to taste with salt and pepper. Gently crush with a potato masher until combined. If desired, potatoes may be covered and kept in a warm oven for up to 30 minutes. To serve, transfer to a bowl and drizzle with Meyer lemon vinaigrette while still hot.

POTATO SOUP WITH LEMON THYME

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.

POTATO SOUP WITH MEYER LEMONS

Steps:

• In a sauce pan over 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, salt and pepper; continue to saute 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 from 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 (hand-held-emersion blender works nicely). 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.
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• Alternatively, refrigerate and serve cold.