New Potato and Spring onion Soup

1. 1

   In a large saucepan set over medium heat, melt the butter and add the onions.

2. 2

   Cook, stirring, for 2 minutes or until the green tops are tender.

3. 3

   Add the potatoes and broth, raise the heat to medium-high, and bring to a boil.

4. 4

   Reduce the heat to low and simmer, stirring occasionally, for 25 minutes or until the potatoes are tender.

5. 5

   Add a little of the warm soup to the creme fraiche, then stir the whole mixture into the soup.

6. 6

   Taste and add salt and pepper as needed.

7. 7

   Transfer to a storage container and let cool.

8. 8

   Serve warm or chill in the refrigerator for at least 4 hours and serve cold.

9. 9

   Serve in teacups with a sprinkling of your favorite fresh herbs.

10. 10

    If a smooth texture is desired, puree the soup while warm.

* Per serving · 4 servings · Values may vary.