This was good. I'd make it again.
Mspru2 is absolutely correct. The cream should be gently warmed and added to the bowl upon serving or stirred in at the last minute. If the soup is brought to a boil that includes the cream, the cream will separate, curdle and the creamy texture will be completely lost, Dairy should never be brought to as boil in any soup or sauce.
It's wonderful! I added cooked bacon and a teaspoon on cyanne pepper. I used organic vegetable broth rather than chicken broth. Would highly recommend this recipe!!!
Wonderful! I halved the onions and doubled the recipie (so only used 18 total when doubled) and it was loved by all!
This was a big hit in my house. I did make a few changes because I used the ingredients I had on hand. I used Yukon potatoes, 1/2 a med. red onion, 2 lg. carrots, 3 cloves garlic. Next time I make this, I'll do the same with more garlic (by request) and take the advise of several other reviews of pureeing several potatoes to add back into the soup and thicken it.
Like Mspru2's suggestions. One other suggestion would be to take 1/3 to 1/2 of the soup when near complete, puree' in blender and re-add to soup leaving delicious bite size chunks of potatoes and scallions intact. Also, using a variety of potatoes such as Yukon Golds, Russets and New Potatoes will add both color and flavor layering to this soup.
I made this yesterday & the flavor was good but the process took much longer than noted in the recipe and the scallion tops were then overcooked. I think if you use at least one russet potato the texture will be better. I would wait til the end to add the cream since it curdled with the long simmering time. I had to simmer for close to 1 hr to get the potatoes tender; once they were soft I smashed them to make the consistency more creamy. I added a little cayenne to up the flavor. I will make this again but will make the modifications for better flavor & texture.
Love this recipe! I cook bacon in the pot before making the soup, and use the bacon grease to cook the scallions. Then I use the crumbled bacon on top of the soup for garnish with some shredded cheddar. Not the healthiest addition, but it's a good one.
I made this for family. It was liked by all, but there needed to be more liquid in the soup. Otherwise, it was great.
Sorry about this. It's actually a small technical error that we're currently working on. The calories from fat should be displayed with a %, so in this case, the calories from fat should say 65% instead of just 65.
I have looked at many recipes yesterday and find that the calories from fat information is incorrect. If there are 37 grams of fat in this recipe (scallion and potatoe soup) and each gram of fat contributes 9 calories, then shouldn't the calories from fat be 333. Unless the fat grams are incorrect. But with all that butter and cream, that seems to be correct. Thanks.