Lemon Garlic Soup
The simple flavours of the ingredients give this honest, warming soup its charm.
Ingredients
- 2 whole heads garlic
- 2 tbsp (30 mL) olive oil
- 1-1/4 tsp (6 mL) salt
- Pinch white pepper
- 1 lb (450 g) potatoes, peeled and cut in large chunks
- 1 strip (3 x 1 inch/8 x 2.5 cm) lemon rind
- 2 to 3 tbsp (30 to 45 mL) lemon juice
- 2 tbsp (30 mL) finely chopped celery leaves or parsley for garnish
Preparation
1. Peel garlic cloves and trim off hard root ends.
2. In saucepan over low, heat oil; add garlic and 1/4 tsp/1 mL of the salt and cook, stirring often, until garlic is soft and light golden (don't brown), 15 to 20 minutes.
3. Stir in remaining salt, pepper, potatoes, lemon rind and 5 cups/1.25 L water. Bring to simmer; cover and cook until potatoes begin to fall apart, about 25 minutes. Remove lemon rind. Puree in batches in blender or with immersion blender.
4. Return to heat; stir in 2 tbsp/30 mL lemon juice and taste. Add up to 1 tbsp/15 mL more lemon juice to taste and bring to simmer. Serve topped with celery leaves.
3. Stir in remaining salt, pepper, potatoes, lemon rind and 5 cups/1.25 L water. Bring to simmer; cover and cook until potatoes begin to fall apart, about 25 minutes. Remove lemon rind. Puree in batches in blender or with immersion blender.
4. Return to heat; stir in 2 tbsp/30 mL lemon juice and taste. Add up to 1 tbsp/15 mL more lemon juice to taste and bring to simmer. Serve topped with celery leaves.
If dealing with a food allergy, intolerance or sensitivity or special dietary needs for a medical condition, always check the label of processed foods (including spices and condiments) to ensure that they’re free of potentially harmful ingredients. If you have any doubt about a product’s ingredients, contact the manufacturer.
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