Scallion Soup

Name: Scallion Soup
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 5 large bunches scallions; 2 tbsp. butter; 1 tbsp. extra-virgin olive oil; 1 russet potato, peeled and thinly sliced; 6 cups chicken stock; Salt and freshly ground black pepper; 1 ⁄ 2 cup heavy cream

Serves
serves 4-6

JAMES BAIGRIE

This is cookbook author Colman Andrews's variation on vichyssoise.

Ingredients

5 large bunches scallions
2 tbsp. butter
1 tbsp. extra-virgin olive oil
1 russet potato, peeled and thinly sliced
6 cups chicken stock
Salt and freshly ground black pepper
¹⁄₂ cup heavy cream

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Instructions

Step 1

Trim and thinly slice scallions; set aside 1⁄2 cup in a small bowl for garnish, and cover with plastic wrap.

Step 2

Melt butter with olive oil in a medium heavy-bottomed pot over medium-low heat. Add scallions, and cook, stirring often, until soft but not browned, about 20 minutes. Add potatoes and chicken stock, and bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until potatoes begin to disintegrate, 35-40 minutes. Season to taste with salt and pepper.

Step 3

Allow soup to cool slightly; then puree in an electric blender or food processor until smooth. Stir in cream, mixing in thoroughly, and adjust seasonings. Serve hot or cold, garnished with reserved scallions.

Trim and thinly slice scallions; set aside 1⁄2 cup in a small bowl for garnish, and cover with plastic wrap.
Melt butter with olive oil in a medium heavy-bottomed pot over medium-low heat. Add scallions, and cook, stirring often, until soft but not browned, about 20 minutes. Add potatoes and chicken stock, and bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until potatoes begin to disintegrate, 35-40 minutes. Season to taste with salt and pepper.
Allow soup to cool slightly; then puree in an electric blender or food processor until smooth. Stir in cream, mixing in thoroughly, and adjust seasonings. Serve hot or cold, garnished with reserved scallions.