A delicious soup that's ready in no time. You might think of potato soup as something nourishing, but kind of bland, but this is not the case. The flavors of lemon, bay and parsley are wonderfully featured on a slightly rich base with hints of butter. I really loved this soup. Enjoy it whenever you crave some lazy (as in easy to make) comfort food.
Recipe source: here.
Last year: Yakisoba with shiitake and sesame oil (Japanese).
Two years ago: Insalata Caprese (Italian).
Three years ago: baby making, no cooking.
Ingredients (serves 3-4):
- 1 small yellow onion
- 1 small carrot
- 2 tablespoons butter
- 2-3 potatoes, average sized
- 2 tablespoons flour
- 750 ml (3 cups) of vegetable stock
- 1-2 bay leaves
- juice and zest from half a lemon (plus some extra wedges/slices to serve, optional)
- some fresh parsley to serve
- salt and pepper to taste (go easy on the salt, the lemon juice will compensate)
Melt the butter in a small pot and add the chopped onion and carrot:
After they soften and start to brown (keep the pot on medium heat and stir often), add the cubed potatoes as well. Stir well and allow the potatoes to brown a bit too (another 3-4 minutes). Then, add the flour:
Mix well to coat everything, then add the soup stock and stir well to avoid any flour clumping. Add the bay leaves:
Let it cook for 10-15 minutes or until the potatoes are tender. Turn off the heat and stir in the lemon juice and zest. Taste and season with salt and pepper. Transfer to serving bowls and sprinkle chopped parsley on top. You can also offer some extra lemon if anyone wants to add more.
It's done, dig in! :)