Cream of Scallion Soup
By: Gigi Howe
Soup?! Summer?? Yup! This soup is good all year actually. It doesn’t need to be served hot, its good hot or cold. What motivated me to make this soup was my neighbor. They have a nice big vegetable garden and have planted onions this year. They gave me some of their green onions and for some reason, when I looked at the onions I thought of soup! Go figure. I looked through some recipes, found a few good ones, so I combined what I liked and came up with a nice, tasty soup. I used chicken broth in my recipe, but you can use vegetable broth to make this a vegetarian recipe. You could substitute the scallions with leeks too if you prefer.
I hope you like it!
Cream of Scallion Soup
Ingredients:
– 2 tablespoons butter
– 1 small onion chopped
– 2 cups scallions/green onions chopped
– 1 potato (about 8 ounces) chopped
– 4 cups chicken or vegetable broth
– 1 1/2 cups milk or light cream
– salt & pepper to taste
– chopped scallion greens to garnish
Directions:
1. Melt butter in a large pan; add chopped onion and scallions. Cover and cook over a very low heat until softened (about 10 mins).
2. Add potato and broth. Bring to a boil, then cover and simmer for 30 mins.
3. Puree mixture in blender or food processor. Return mixture to the pan and add milk or cream.
4. Reheat, if serving hot. If serving cold, chill soup for at least one hour. Sprinkle with chopped scallion greens.
Enjoy!
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