Chicken Recipes

CREAM OF SCALLION SOUP

A meltingly smooth soup of chicken stock, potato and scallions.

INGREDIENTS
2 tablespoons butter
1 small onion, chopped
5 ounces scallions, white parts only, chopped
8 ounces potato, peeled and chopped
2 1/2 cups homemade or canned
chicken stock
1 1/2 cups light cream
salt and white pepper
2 tablespoons lemon juice
chopped scallions or chives, to garnish

SERVES 4—6

1. Melt the butter in a saucepan and add all the onions. Cover and cook over very low heat for about 10 minutes, or until soft.

2. Add the potatoes and the stock. Bring to a boil, cover again, and simmer over medium low heat for 30 minutes. Cool slightly.

3. Purée the soup in a blender or food processor.

4. If serving the soup hot, pour it back into the pan. Add the cream and season. Reheat gently, stirring frequently. Stir in the lemon juice and garnish before serving.