Vegetarian

Using the Goods

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.

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42 thoughts on “Using the Goods

  1. This soup is awesome.I added 1 cup (approx who really measures) of white wine in place of some of the chicken broth
    Will definitely be making this again and giving the recipe to friends. Served with fresh real bacon bites and green onions on the soup,presented beautifully. Had a warm crusty potato scallion bread. Delicious meal.

  2. They were peeled. Thanks for catching that! Made a change to the recipe just now for anyone else who may have been asking that very same question.

  3. This soup looks really refreshing.. and I am a fan of dill! It’s an ingredient that seems to be overlooked, or only incorporated with cream cheese! But nice job on the soup – all the ingredients are staples, so it will be definitely easy to make.

  4. Great soup and thanks for the tip about keeping potatoes fresh! Buying the multi-pound bags is so much more economical but not practical for using up quickly, so this process would be a great help.

    Do you keep the potatoes submerged in liquid before storing in the ‘fridge or are they drained? Thanks!

  5. I knew to place potatoes in cold water as I was cutting them to keep from turning brown, but I didn’t know I could put them in the fridge that way and keep them for a couple of days. Great tip!

    The soup looks great, packed with veggies and lots of flavor. Perfect for this time of year.

  6. I have actually been craving potato soup lately since my roommate has been talking about making potato leek soup. I really like the lemon and dill flavor combo you’ve got going on though. What a great way to use up these veggies!

  7. Love the recipe. Were the potatoes peeled before they were diced or where the peels left on? I guess with the blender it wouldn’t matter too much, I was just curious.

  8. This sounds nice and wintry! It’s been SO cold here (when Texans are subjected to 15-degree-temps, we tend to complain a bit), and this would be just the thing.

  9. I love simple soups made with really, really good produce. And thanks for the comment on my blog. Cheese and I will never depart company!

  10. Ooh, what’s not to like about this one? Yep, can’t think of a single thing! And good on ya for keeping those spuds fresh and not wasted 🙂

  11. I LOVE the tip about the potatoes, such a huge help! I always wondered if there was a way to keep them just fine once peeled. Thank you.

    Oh yes, and the soup, as always what you touch turns to gold, you midas touch people , you.

  12. Mmm. Soup. I love the lemon and dill in there — so bright and fresh. Perfect for these dull days!

    Interesting tip for the potatoes! Do you happen to know how the nutrient value is impacted when potatoes sit in water?

  13. I recently made a split pea soup with dill — I loved the depth of flavor it brought! I bet it’s fantastic here too – can’t wait to try!

  14. Oh, this soup sounds wonderful. I the touch of brightness lemon brings to a soup. I recently blogged about a delicious Lemon Chicken Spinach soup. I will definitely try this one!

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