|
Chef Don's
Favorite Soup and Stock Recipes
Scallion and Potato Soup
Serves 4
1 Tbsp. Unsalted Butter
18 Scallions (white and light green parts), sliced
1 1/2 Lbs. Red Potatoes, cut into 1/2-inch chunks
1/2 cup Dry White Wine
1 1/2 cups Heavy Cream
1 1/2 cups Chicken Stock
2 tsp. Garlic, minced
1 tsp. Thyme, chopped
1 Tbsp. Parsley, chopped
Salt and Pepper to taste
Melt the butter in a large saucepan over medium-low heat. Add the
scallions and cook 1 minute. Add the potatoes, wine, cream, broth,
salt, and pepper and bring to a boil. Reduce heat and simmer until the
potatoes are tender, about 15 minutes. Ladle the soup into individual
bowls and sprinkle with the remaining pepper.
|
|
