Ingredients
2 tbsp oil
2 each yellow onion, sliced
1 tbsp grated lemon zest
1/2 tsp ginger, grated
1 cup lemon juice
1/2 tsp sugar
1/2 tsp salt
1/2 tsp fresh ground pepper
4 cup water
4 large red potatoes, boil & chop
2 tbsp italian parsley, chopped
Directions
In a saucepan over medium heat, melt the butter. When it begins to
foam, add the onions, lemon zest, and ginger and saute until the
onions are translucent, about 10 min. Add the lemon juice with sugar,
salt and pepper; continue to saute for 2-3 min 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 completely disintegrated, about 30 min.
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 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.
"Citrus" by Ethel and Georgeanne Brennan ISBN 0-8118-0602-2 pg 70
Servings: 4 servings
Potato Soup With Lemons Recipe brought to you by Recipe Ideas
Categories: Fruit; Soup; Vegetable
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions way back into antiquity, in truth as far back into history as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, these, ancient records were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
As we move into The time of the romans 25BC a roman called Apicius compiled a number of documents which described recipes enjoyed by wealthy roman citizens. In his scrolls, he recounts how the meals of wealthy Romans were divided into appetizers, main meal and afters, a very modern way of dining. Aspicius recounts how the Roman cooks were skilled in the use of many different aromatic flavors, including some familiar names for example bay, rue and dill. During the next few hundred years, the rich and powerful families of Wesstern Europe tried to serve the most extravagent banquests, and as a result cooks and their recipe collections were at a premium. However, it was during the 19th century that cooking and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collating, trying out, and writing down recipes of the day. By the time we get to the twentieth century, cookery books were increasing in popularity as a result of increased literacy, more spare time and having more disposable income. |
We hope you enjoy this Potato Soup With Lemons recipe.
