Ahhhhh, the sun is shining, the day is bright, and ... well... it's about 10 degrees outside right now. How I love Boston in the early spring. As the last vestiges of winter remain, I find myself daydreaming about warmer days ahead. Though I usually try to purchase food products that are seasonal and local, I just couldn't help myself from picking up some items that reminded me of sitting on my back porch with a warm breeze, a cool drink, and a plateful of fresh summer produce.
The Zucchini and Meyer Lemon Soup below is vibrant and fresh. The hint of citrus from the sweet Meyer Lemons enhances the delicate, buttery taste of the zucchini. Spinach adds extra color and nutrients and potatoes are used instead of cream to thicken the consistency of the soup. In addition, a few spices like red pepper and cumin add a smoky backsplash to the dish. Perhaps the best thing about this soup is that it can be served warm or chilled, with just about any garnish. Try adding lemon slices and greek yogurt, olive oil and "Creamy Basil Sauce" from the previous post, or crumbled blue cheese and walnuts.
Zucchini and Meyer Lemon Soup
Makes 4-6 servings
Ingredients
2 T Olive oil, plus any for garnish
1 T Butter
6 c. water or low-sodium vegetable broth
2 medium Zucchini, cut into 1/2" slices
2 medium Idaho or Russet Potatoes, chopped into 1" cubes
1/2 medium Yellow Onion
1 clove garlic, chopped
3 cups Spinach, washed and trimmed of stems
2 T Meyer Lemon juice, plus zest if desired
2 tsp. salt
Pepper to taste
1 tsp. cumin
1 tsp. cayenne pepper
Method
1. In the bottom of a large pot, heat the butter and oil over medium heat. When the butter is melted, add the onion, garlic, and zucchini. Sautee the ingredients for about ten minutes, allowing the vegetables to soften and turn a light golden color. Season with salt and pepper.
2. Add the water or broth (I like to use a 50/50 mixture) and bring to a simmer.
3. Add the spinach and potatoes and cook until the potatoes are tender. The amount of time will depend on how large you cut your potatoes. Nice 1" cubes should cook through in just about ten to fifteen minutes.
4. Now is the fun part! Remove the soup from the heat. Take out your handy immersion (hand-held blender) and puree the soup mixture. Alternatively, you can puree the soup in a blender or other similar device. If you want an extra smooth soup, you can also sieve your soup using cheesecloth or the like. However, I don't usually find that necessary.
5. Before serving, add the juice of the Meyer Lemon, cumin, and red pepper. Add some lemon zest for an extra citrus kick. Also, taste for salt and pepper and add if necessary. Garnish with a lemon twist, greek yogurt, feta cheese, olive oil, basil sauce, or anything else your heart desires. Most of all, enjoy :)
