Spring Onion Soup

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.

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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

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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.

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Sweat the garlic and celery in butter until softened. Then add the broth.

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Add the potato and bring to a boil. Reduce to a simmer and cook until the potatoes are completely soft, about 30 minutes.

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Add the spring onions, return to a boil, reduce to a simmer and cook for an additional 10 minutes.

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Then puree in a blender at high speed until completely smooth, then strain through a fine sieve.

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Season to taste, then chill or serve hot.