Cream Of Scallion Soup

1. 1

   Melt the butter in a saucepan and add the onions.

2. 2

   Cover and cook over a very low heat 10 minutes, or until onions are soft.

3. 3

   Add the potatoes and the chicken stock.

4. 4

   bring to a boil, cover nd simmer over a medium low heat 30 minutes.

5. 5

   Cool soup slightly and puree in a blender or food processor.

6. 6

   Return soup to saucepan and add the cream and season with salt and freshly ground black pepper to suit your taste; reheat soup gently and stir frequently.

7. 7

   Stir in the lemon juice.

8. 8

   Serve each bowl garnished with freshly chopped scallions from your garden.

* Per serving · 4 servings · Values may vary.

No additional tips available.