Potato Soup with Lemons

1. 1

   In a saucepan over medium heat, melt the butter.

2. 2

   When it begins to foam, add the onions, lemon zest, and ginger and saute until the onions are translucent, about 10 min.

3. 3

   Add the lemon juice with sugar, salt and pepper; continue to saute for 2 to 3 min longer.

4. 4

   Add the water, raise the heat to high, and bring to a boil.

5. 5

   Cover, reduce the heat to medium, and simmer until the broth is golden and the onions have almost completely disintegrated, about 30 min.

6. 6

   Remove from the heat and strain through a sieve into a clean container; discard the contents of the sieve.

7. 7

   Working in batches if necessary, combine the strained stock and the potatoes in a blender or food processor and puree until smooth.

8. 8

   Transfer the puree to a clean saucepan and bring to a gentle boil.

9. 9

   Ladle into warmed soup bowls and garnish each serving with a little of the parsley.

* Per serving · 4 servings · Values may vary.