Categories: Soup

Ingredients

• 2 Bunches Spring Onions (scallions), trimmed
• 4 TBSP Vegetable Oil
• 1 Medium Yellow Onion, peeled & coarsely chopped
• 3 Russet Potatoes, peeled & quartered
• 4 Cups Chicken or Vegetable Stock
• Salt & Pepper

Directions

1. Cut scallions in half crosswise, dividing green & white parts. Coarsely chop white parts and set aside. Finely chop green parts and set aside.

2. Heat oil in medium pot over medium heat. Add onion and chopped white parts of scallions and cook, stirring often with a wooden spoon. Cook until soft, about 8-10 minutes.

3. Add potatoes and stock and season to taste with salt and pepper. Increase heat and bring to boil. Reduce heat and simmer until potatoes are soft, 30-35 minutes.

4. Allow vegetables and stock to cool slightly. Puree in food processor until smooth. Return puree to pot and cook until hot. Adjust seasoning. Garnish with scallion greens.

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