Will I make it again? Yes, I think I will, it would make an excellent soup for a springtime luncheon, but I'll add more potato, replace 1/2 cup of stock with white wine (added at the end), and a pinch of cayenne.
5 large bunches scallions
2 tbsp. butter
1 tbsp. extra-virgin olive oil
1 russet potato, peeled and thinly sliced
6 cups chicken stock
Salt and freshly ground black pepper
1/2 cup heavy cream
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.
This recipe was first published in Saveur in Issue #47
Lion's Head soup bowl: Sur la Table
Green underplate: Fiestaware
Green handled spoon: Fiesta flatware