Scallion and Potato Soup

Scallion and Potato Soup
Marcus Nilsson

Serves 4
preparation
10
minutes
cooking
30
minutes

Ingredients

1
tablespoon
unsalted butter
18
scallions (white and light green parts), sliced
1 1/2
pounds
new potatoes, cut into 1/2-inch chunks
1/2
cup
dry white wine
1 1/2
cups
heavy cream
1 1/2
cups
low-sodium chicken or vegetable broth
kosher salt and black pepper

Directions

  1. Melt the butter in a large saucepan over medium-low heat. Add the scallions and cook for 1 minute.
  2. Add the potatoes, wine, cream, broth, 1 ¼ teaspoons salt, and ¼ teaspoon pepper and bring to a boil.
  3. Reduce heat and simmer until the potatoes are tender, about 15 minutes.
  4. Ladle the soup into individual bowls and sprinkle with ¼ teaspoon pepper.
Sara Quessenberry
March 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 65 %
  • Fat 37 g
  • Sat Fat 23 g
  • Cholesterol 130 mg
  • Sodium 671 mg
  • Carbohydrate 36 g
  • Fiber 5 g
  • Sugar 3 g
  • Protein 8 g
What does this mean? See Nutrition 101.