Wednesday, April 14, 2010

Delightful Morsel: Scallion and Potato Soup

I'm Ba-ack! I am so glad to be too. It's been a nutty couple of weeks! Oh, and my internet works maybe two days a week...grrrr. I take that back. Our internet never works, but the building's next to us works two days a week.

SO here's a yummy and easy soup recipe. I am all about the yummy, quick recipes!

Scallion and Potato Soup

Total Time: 30 Minutes
Serves: 4

  • 1 tablespoon of unsalted butter
  • 18 scallions (white and light green parts), sliced
  • 1 1/2 pounds of new potatoes, cut into 1/2 inch chunks
  • 1/2 cup of dry white wine
  • 1 1/2 cups of heavy cream
  • 1 1/2 cups of low sodium chicken or vegetable broth
  • 1 1/4 teaspoons of salt
  • 1/2 teaspoon of black pepper
  • 1 cup of frozen corn
  1. Melt the butter in a large saucepan over medium-low heat. Add the scallions and cook 1 minute.
  2. Add the potatoes, wine, wine, cream, broth, salt, and 1/4 tsp of pepper and bring to a boil.
  3. Reduce heat and simmer until potatoes are tender, about 15 minutes. Add corn in the last minutes of cooking.
  4. Sprinkle soup with remaining pepper.

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