Though it may seem French inspired, this soup is based on two of the most basic vegetables of the traditional Irish diet and recalls the vegetable dish called champ—potatoes mashed with greens (often scallions).
- 2 bunches spring onions (scallions), trimmed
- 4 tbsp. sunflower or vegetable oil
- 1 medium yellow onion, peeled and coarsely chopped
- 3 russet potatoes, peeled and quartered
- 4 cups chicken or vegetable stock
- Salt and freshly ground black pepper
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