Bright, briny, and salty elements liven up traditional lemon-potato soup. Slice the potatoes any which way you like; I find the thin slivers add interest and light to vibrant, citrusy broth. The instructions are simple: combine it together. Let it bubble. Ladle it out. Crumble feta on top. Mmmm.
Mediterranean Lemon-Potato Soup with Feta and Kalamatas
Makes 8-10 servings
2 tbsp extra virgin olive oil
1 shallot
1/2 red onion
sea salt and freshly ground black pepper
1/2 cup diced red bell pepper
1/3 cup kalamata olives
1/2 tsp red pepper flakes
1 1/2 tsp oregano
juice and zest of two lemons
3 yukon gold potatoes, peeled and sliced thinly with a mandoline
8 cups vegetable stock
feta cheese, lemon zest, and olive oil, for serving
In a large pot, heat olive oil on medium heat. Add shallot and red onion and season with salt and pepper, cooking until translucent. Add bell pepper and allow to soften, about two minutes. Stir in olives, pepper flakes, oregano, and lemon zest and juice. Stir in potatoes. Cover with vegetable stock and bring to a boil, then cover and simmer for 30 minutes, until potatoes are cooked through. To serve, ladle into bowls, then sprinkle with feta cheese and lemon zest and drizzle with olive oil. To store, store in an airtight container and refrigerate. Soup will last up to two days.
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