Like potato and leek soup, this one is good hot or cold. When the spring onions are ready to harvest, I end up with a pile, so this is a good way to move through them. For this dinner, I served it cold with a dollop of creme fraiche.
Spring Onion Potato Soup
9 oz. Russet potato, peeled and coarsely chopped
.2 oz. Garlic, peeled and sliced
1 oz. Butter
3 oz. Celery, chopped
3 c. Chicken broth
6 oz. Spring onions, roots off, coarsely chopped
Measure the ingredients roughly; this isn’t a finicky recipe. Peel the potato, and chop everything else up. Nothing fancy with the knife. This is going to be pureed.
Sweat the garlic and celery in butter until softened. Then add the broth.
Add the potato and bring to a boil. Reduce to a simmer and cook until the potatoes are completely soft, about 30 minutes.
Add the spring onions, return to a boil, reduce to a simmer and cook for an additional 10 minutes.
Then puree in a blender at high speed until completely smooth, then strain through a fine sieve.
Season to taste, then chill or serve hot.