Spring onion soup






_ Ingredients

spring onions 2 bunches, trimmed and sliced

butter

vegetable stock 1.5 litres

floury potatoes 750g, peeled and chopped

double cream 100ml


_ Method

Melt a knob of butter in a large pan and add the spring onions

(keeping a small handful of the green slices aside for garnishing).

Cook gently until very soft, add the potatoes, season well, then add

 the stock and bring to a simmer.


Cook until the potato is really soft then whizz everything with a stick

blender until smooth, or tip into a food processor and blend until

smooth.


Add the cream and taste for seasoning. Serve in bowls topped with

slices of green spring onion.

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