Mediterranean Lemon-Potato Soup with Feta and Kalamatas

I remember a brick of feta drizzled in olive oil. That’s it? The concept seemed so foreign. Yes. Please. Yes, please.

Simple pleasures.

Purple buds on tree limbs. A guttural laugh.

When you will never let yourself put too much honey in your tea, but someone else does for you and you do not have to stop that person.

Curling up in bed in the afternoon. Seeing the ooze of a freshly made grilled cheese that has been sliced and gently pulled apart.

Sleeping twelve hours overnight, not on purpose. Realizing you would rather be alone today, anyway. Not apologizing for what you meant. <–erasing the rest of this sentence so it looks as you see it here and now.

Geranium oil from the night before still scenting your pajamas. Sitting down in the shower for three minutes. [Light, bright blue pouring over you.]

Miniature houses and artisan lollipops. Watercoloring one rainy, Sunday evening. Safe to answer sincere and thoughtful inquiries.

Steam above the bowl. Bright, citrus waft. Warm, lemon broth dyed and speckled purple kalamata. Red pepper flecks. Oversized [Yukon] golden polka dots. Bold, salt sponge feta.

Yes. Please.

One Year: Sweet Potato Salad with Apples, Dates, and Black Tea Vinaigrette
Two Years: Toasted Marshmallow Crispy Treats
Three Years: “Dirt Bombs” aka Cinnamon-Sugar Doughnut Muffins
Four Years: Cocoa Raspberry Smoothie

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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