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Cream of Scallion Soup

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“A delicious blend of chicken stock, potato and scallions from your garden!”

Ingredients Nutrition

  • 29.58 ml butter
  • 1 small onion, chopped
  • 141.74 g scallions, white parts only, chopped
  • 226.79 g potatoes, peeled and chopped
  • 591.47 ml homemade chicken stock
  • 354.88 ml light cream
  • salt & freshly ground black pepper, to taste
  • 29.58 ml lemon juice
  • chopped scallion, for garnish


  1. Melt the butter in a saucepan and add the onions.
  2. Cover and cook over a very low heat 10 minutes, or until onions are soft.
  3. Add the potatoes and the chicken stock.
  4. bring to a boil, cover nd simmer over a medium low heat 30 minutes.
  5. Cool soup slightly and purée in a blender or food processor.
  6. Return soup to saucepan and add the cream and season with salt and freshly ground black pepper to suit your taste; reheat soup gently and stir frequently.
  7. Stir in the lemon juice.
  8. Serve each bowl garnished with freshly chopped scallions from your garden.

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