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2020 21st Street
Boulder, CO, 80302

Richard Freeman and Mary Taylor's home.

RECIPES

Filtering by Tag: Soups

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:  1  5 minutes  | cooking time:  30 minutes

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

  1. 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.
     
  2. 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.
     
  3. 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.
     
  4. 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.
     
  5. 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.
     
  6. 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.
     
  7. Top each bowl with crisp potato and serve immediately.

Baked Delicata Squash Soup

Mary Taylor

Delicata Squash—the small, striped oblong winter squash—is full flavored and sweet with a delicate texture. It is delicious simply baked and served with no extra flavoring or adornment (and we’ve got a recipe for that), but also combines beautifully with pumpkin in this creamy soup recipe. 

yield: 6-8 servings | prep time: 30 minutes | cooking time: 1 ½ hours


ingredients

  • 2 small delicata squash
  • 1 small pie pumpkin
  • 1 small yam
  • 4 cups light vegetable broth or water
  • 1 tablespoon minced ginger
  • 1 tablespoon rice syrup
  • 1 teaspoon salt
  • ¼ teaspoon white pepper
  • 1-2 teaspoons cornstarch or arrowroot
  • 1 tablespoon pumpkin seed oil or olive oil
  • 1 tablespoon raw pumpkin seed

directions

  1. Preheat the oven to 350 degrees F. Wash the squash, pumpkin and yam under cold running water, scrubbing them well to remove any dirt that may be clinging to their skin. Place the vegetables on a shallow baking dish and bake until juice begins to seep out of each and each is very soft tender when squeezed. The time will vary for the different vegetables. Usually the delicata and yam cook a little more quickly than the pumpkin. When tender, remove from the oven and cool. The vegetables may be cooked up to 3 days before proceeding with the recipe.
     
  2. Cut the squash and pumpkin in half and discard the seeds. Scrape the meat into a blender or food processor. Peel the skin from the yam and add the meat to the blender as well. Puree until smooth and even in texture.
     
  3. Transfer the puree to a 3 quart saucepan. Stir in the broth, ginger, rice syrup, salt and pepper. Bring the soup to a low simmer and cook, stirring frequently, until the ginger is soft and the flavors have married. If desired, thicken with a small amount of cornstarch or arrowroot dissolved in cold water that is stirred into the soup before cooking an additional 5 minutes.
     
  4. Remove from the heat, taste and adjust the seasonings. Stir the pumpkin seed oil or olive oil into the soup. Ladle into serving bowls and garnish with the pumpkin seeds. Serve piping hot.