Scallion Soup

  • Serves

    serves 4-6


This is cookbook author Colman Andrews's variation on vichyssoise.


  • 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
  • 12 cup heavy cream


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.

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