Irish scallion champ soup
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
15
MINUTES
CUISINE
COURSE
Side
Method
Melt the butter in a heavy saucepan. When it foams, add the potatoes and scallions and toss them in the butter until well coated. Sprinkle with salt and a few grinds of pepper.
Cover with a butter wrapper or paper lid and the lid of the saucepan.
Sweat on a gentle heat for 10 minutes approx.
Meanwhile, bring the stock to the boil. When the vegetables are soft, but not coloured, add stock and continue to cook until the vegetables are soft. Puree the soup in a blender or food processor. Taste and adjust seasoning. Thin with creamy milk to the required consistency.
Serve sprinkled with a few freshly-chopped herbs and a few wild garlic flowers.
Ingredients
50g butter
550g potatoes, peeled diced
110g diced scallion, use green and white parts of the plant
salt
pepper
1l homemade stock
100ml creamy milk
freshly chopped herbs and herb flowers, optional
Method
Melt the butter in a heavy saucepan. When it foams, add the potatoes and scallions and toss them in the butter until well coated. Sprinkle with salt and a few grinds of pepper.
Cover with a butter wrapper or paper lid and the lid of the saucepan.
Sweat on a gentle heat for 10 minutes approx.
Meanwhile, bring the stock to the boil. When the vegetables are soft, but not coloured, add stock and continue to cook until the vegetables are soft. Puree the soup in a blender or food processor. Taste and adjust seasoning. Thin with creamy milk to the required consistency.
Serve sprinkled with a few freshly-chopped herbs and a few wild garlic flowers.
