HAPPENINGS

Cold weather calls for a delicious soup and this week we are bringing in a classic with a citrus twist from thekitchn.com! Not only is this recipe easy to follow but it also uses a lot of pantry staples. Looks like it is time to cozy up and enjoy an evening in with a big bowl of soup!

Makes 6 to 8 Servings

INGREDIENTS

• 4 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 1 teaspoon kosher salt, plus more as needed
• 1/4 teaspoon red pepper flakes
• Freshly ground black pepper
• 2 medium stalks celery, diced
• 1 medium carrot, diced
• 4 cloves garlic, minced
• 6 small Yukon Gold potatoes, scrubbed and cut into 1/2-inch cubes
• 4 cups (1 quart) low-sodium chicken broth or vegetable broth
• Finely grated zest of 1 lemon
• 2 fresh or dried bay leaves
• 3/4 cup half-and-half
• 1/4 cup freshly squeezed lemon juice

RECIPE

1. Melt the butter in a Dutch oven or large saucepan over medium heat. Add the onion, salt, red pepper flakes, and black pepper. Cook, stirring often, until the onion is translucent and very soft, 5 to 7 minutes. Add the celery, carrot, and garlic. Cook, stirring occasionally, 5 minutes more.

2. Stir in the potatoes and cook 2 minutes. Add the stock, lemon zest, and bay leaves. Bring to a simmer, then reduce the heat to medium-low and simmer until the potatoes are fork-tender, 20 minutes.

3. Remove the bay leaves. Purée the soup in a stand blender or with an immersion blender until it is just smooth but still has a bit of texture. Return to the pot. Stir in the half-and-half and then the lemon juice. Reheat over low heat until warm. Taste and season with salt or pepper as needed. Ladle into bowls and enjoy.