Scallion Soup

This is cookbook author Colman Andrews’s variation on vichyssoise.

Ingredients

• 5 large bunches scallions
• 2 tbsp. butter
• 1 tbsp. extra-virgin olive oil
• 1 russet potato, peeled and thinly sliced
• 6 cups vegetable broth
• Salt and freshly ground black pepper
• 1/2 cup heavy cream

Directions

1. Trim and thinly slice scallions; set aside 1/2 cup in a small bowl for garnish, and cover with plastic wrap.
2. Melt butter with olive oil in a medium heavy-bottomed pot over medium-low heat. Add scallions, and cook, stirring often, until soft but not browned, about 20 minutes. Add potatoes and chicken stock, and bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until potatoes begin to disintegrate, 35–40 minutes. Season to taste with salt and pepper.
3. Allow soup to cool slightly; then purée in an electric blender or food processor until smooth. Stir in cream, mixing in thoroughly, and adjust seasonings. Serve hot or cold, garnished with reserved scallions.

Serves 4 – 6

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