Photo/recipe - Saveur magazine . . . .

SERVES 4 - 6

Ingredients

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

Instructions

STEP 1

Trim and thinly slice scallions; set aside 1⁄2 cup in a small bowl for garnish, and cover with plastic wrap.

STEP 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.

STEP 3

Allow soup to cool slightly; then puree 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.