Scallion Soup | Saveur
This is cookbook author Colman Andrews's variation on vichyssoise. A simple yet elegant soup perfect on a cold day.
Ingredients
- 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
- <sup>1</sup>⁄<sub>2</sub> cup heavy cream
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