- 4
Ingredients
- 2 bunches spring onions (scallions), trimmed
- 4 tbsp. sunflower or vegetable oil
- 1 medium yellow onion, peeled and coarsely chopped
- 3 russet potatoes, peeled and quartered
- 4 cups chicken or vegetable stock
- Salt and freshly ground black pepper
Preparation
Step 1
Cut scallions in half crosswise, dividing white and green parts. Coarsely chop white parts and set aside. Finely chop green parts and set aside separately.
Heat oil in a medium pot over medium heat. Add onions and chopped white parts of scallions and cook, stirring often with a wooden spoon, until soft, 8-10 minutes. Add potatoes and stock and season to taste with salt and pepper. Increase heat to medium-high and bring just to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until potatoes are soft, 30-35 minutes.
Allow vegetables and stock to cool slightly; then, working in batches, puree them together in the jar of a blender or the work bowl of a food processor until very smooth. Return puree to pot and cook over medium heat until hot. Adjust seasonings. Garnish soup with reserved scallion greens.