A refreshing and light soup with a tangy lemon twist, perfect for any season.
Peel and dice the potatoes into small cubes.
Smaller cubes cook faster and blend more smoothly.
Chop the celery and green onions into small pieces.
For a more uniform texture, ensure even chopping.
In a saucepan, melt the butter over medium heat.
Avoid browning the butter to keep the flavor light.
Add the chopped vegetables to the saucepan and sauté for about 3 minutes.
Stir frequently to prevent sticking.
Pour in the chicken broth, water, and lemon juice. Bring to a boil.
Ensure the liquid covers the vegetables for even cooking.
Reduce the heat, cover, and simmer for 20 minutes until the vegetables are tender.
Check occasionally to ensure the soup doesn't dry out.
Blend the soup until smooth using a blender.
Blend in batches if necessary to avoid overfilling the blender.
Return the soup to the saucepan and season with salt, pepper, and paprika.
Taste and adjust the seasoning as needed.
Serve the soup hot, garnished with grated Parmesan cheese.
For extra flair, add a sprinkle of paprika on top.
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