Preserved Lemon Creamy Potato Soup
Mary Taylor
Preserved lemons, common to some Middle Eastern cuisines, add a broad, rich spectrum of flavor to this simple soup. You may make your own lemons in a salty brine, or purchase them ready made (but make sure they don't have preservatives if you buy them). This soup is topped with a crispy potato "pancake" which provides a delightful contrast in texture and flavor to the soup.
yield: 6 Servings | prep time: 15 minutes | cooking time: 30 minutes
ingredients
1 small white onion, diced
2 ½ tablespoons olive oil
4 cups diced Yukon gold potatoes
6 cups water or vegetable stock
1 whole preserved lemon
1 teaspoon salt
¼ teaspoon white pepper
1 large russet potato
directions
In a medium saucepan heat 1 tablespoon olive oil over medium heat until hot, but not smoking. Add the onion and toss to coat with oil. Reduce heat slightly and cook, stirring frequently, until the onion is translucent, about 8 minutes.
Add the diced potatoes and cook, stirring often, for about 2 minutes, until they are lightly coated with oil and well combined with the onions. Stir in the water, cover and bring to a boil, then reduce heat to a simmer.
Meanwhile, drain the preserved lemon. Cut it in half lengthwise, then into thinner slivers and then cubes, removing all seeds. Add this to the soup along with the salt and pepper, stirring to blend. Continue to cook the soup covered, and stirring occasionally, until the potatoes are very tender, about 25 minutes.
Remove the soup from the heat and cool slightly, then in a food processor or blender puree to a smooth texture. (The lemon is pureed along with the soup). Taste and adjust the seasonings. The soup may be prepared up to 5 days in advance if refrigerated in an airtight container.
To serve, warm the soup to piping hot. Meanwhile, peel the russet potato and either shred it in a spiralizer, or grate it. In either case, immediately transfer the shredded potato to a strainer and rinse under cold running water to remove the milky starch. Place the potato on a clean kitchen towel and pat dry.
In a large skillet heat the remaining oil over medium high heat. Gather small mounds of the potatoes together by hand, squeeze out water and then place the rounds of potato in the hot skillet. Flatten each round with the back of a metal spatula and cook, turning carefully several times, to lightly brown both sides of the “pancake.” Set these aside on a kitchen towel to drain as you cook all of the shredded potato. You should have at least one “pancake” as a garnish for each bowl of soup. You will probably have extra, so serve these separately alongside.
Top each bowl with crisp potato and serve immediately.