During the summer, we both received boxes of fresh fruits and veggies from Farm Fresh to You, and it was a challenge to figure out how to use them all before they went bad. We are not wasters here, so every bit of those boxes was used up in some way. Lots of light, summery dishes were on the menu, including a panzanella, lettuce wraps and tomato salad. This time, another gift of carrots, celery, onions and potatoes were handed over. Due to the chilly weather, it was definitely clear that soup would be a great way to use most of the goods. A creamy, savory, bright soup to make us forget about all the dreary cold rain here in Los Angeles. Or at least appreciate being home more during the dreary cold rain while it lasts.
Typically, we do not list measurements of fruits and vegetables in our recipes in terms of pounds, cups, etc. This recipe is a bit different because it is the result of a load of pre-cut mirepoix and potatoes. The mirepoix vegetables (also known as carrots, celery and onions) had no problem sitting in the fridge for a couple of days before use, but potatoes are another story. Similar to apples, bananas, pears, etc., when cut, potatoes can easily go brown and look not so hot very quickly. The best way to keep them from going brown is to submerge them in a vat of water and squeeze one half to a whole lemon’s worth of juice to keep them fresh. The potatoes lasted five days in the fridge, and they were just as fresh a the day they were cut. If you’re looking for a shortcut when it comes to prepping your veggies, there’s one to keep on hand! This soup is thick and hearty, yet the lemon and dill add a light to the flavor. The higher ratio of carrots also adds a little extra sweetness, but if you’d prefer your soup to not have a slight pink-orange tint, you could leave them out.
Lemon and Dill Potato Soup – Serves 8 to 10
2 tablespoons unsalted butter
2 tablespoons olive oil
1 cup minced onion
1 1/4 cups sliced carrots
1 1/2 cups sliced celery
5 cloves garlic, minced
5 cups diced russet potatoes, peeled and cut into 1/2″ cubes
28 ounces chicken stock
1 cup heavy cream
1/4 cup fresh dill
Juice of 1/2 lemon
1 tablespoon kosher salt
1. Add butter and olive oil to a deep soup pot. Once melted, add the garlic, onions, carrots and celery and sauté for 5-7 minutes or until onions begin to turn translucent.
2. Add the potatoes and chicken stock and bring to a boil. Once boiling, reduce to a simmer, cover and cook 15-20 minutes or until the potatoes have softened.
3. Remove the pot from heat and stir in the heavy cream, dill, lemon juice and salt. Purée the soup using an immersion blender or drop in batches into a stand-up blender and process until smooth.
Click HERE for the printable recipe.