Best Creamy French Fry And Scallion Soup Recipes

Cream of Scallion Soup image

Provided by - Carla -

Categories Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1 small onion, chopped
5 ounces scallions, white parts only, chopped
8 ounces potatoes, peeled and chopped
2 1/2 cups homemade chicken stock
1 1/2 cups light cream
salt & freshly ground black pepper, to taste
2 tablespoons lemon juice
chopped scallion, for garnish

Steps:

Melt the butter in a saucepan and add the onions.
Cover and cook over a very low heat 10 minutes, or until onions are soft.
Add the potatoes and the chicken stock.
bring to a boil, cover nd simmer over a medium low heat 30 minutes.
Cool soup slightly and purée in a blender or food processor.
Return soup to saucepan and add the cream and season with salt and freshly ground black pepper to suit your taste; reheat soup gently and stir frequently.
Stir in the lemon juice.
Serve each bowl garnished with freshly chopped scallions from your garden.

Nutrition Facts : Calories 339.4, Fat 24.9, SaturatedFat 15, Cholesterol 76.2, Sodium 1068.7, Carbohydrate 19.4, Fiber 2.5, Sugar 2.9, Protein 11.4

French Mushroom and Scallion Soup image

Provided by spatchcock

Categories Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 tablespoons butter
12 scallions, green and white parts, sliced thinly
3 garlic cloves, finely chopped (or to taste)
4 tablespoons all-purpose flour
3 cups low sodium chicken broth (or for a vegetarian soup, use vegetable stock)
8 ounces mushrooms, coarsely chopped
1/2 cup heavy cream or 1/2 cup half-and-half, if you want to conserve calories
salt & freshly ground black pepper (to taste)
chopped fresh tarragon (to garnish) or chives (to garnish)

Steps:

Heat the butter in a large pot over moderate heat.
Saute the scallions and garlic until tender but not too brown, about 5 minutes.
Stir in the flour and cook 2 to 3 minutes to get rid of the raw flour taste.
Add the stock and mushrooms and bring to a gentle boil, stirring frequently.
Simmer covered for 5 minutes.
Puree in batches using an electric blender or food processor.
(If you have one, an immersion blender is the best!) Strain, return to the pot and add the cream or half& half, salt, and pepper.
Reheat and serve garnished with chopped fresh herbs.
Serve with a crusty loaf of French bread and a glass of wine.