Corn Salad with Chile and Lime
Spring Onion Potato Soup
10 oz. spring onion (3-4 bulbs)
2 tbsp butter
2 cloves garlic, chopped
2 lb russet potatoes, diced into chunks
4-5 cups chicken or veggies stock
pinch ground nutmeg (extra points if freshly grated)
salt and pepper to taste
1 cup heavy cream at room temp
1 cup cheddar cheese, grated
Slice off the root-side of the spring onions and discard. Finely slice the onions then place to one side, saving a few of the dark green slices for garnish.
Melt butter in a large pot over medium heat then add onions and garlic. Cook until they start to soften. Add in potatoes then pour in 4 cups stock. Add 1/2 tsp salt and 1/4 tsp black pepper (or to taste, can always adjust after) and a couple of pinches of nutmeg. Give it a good stir then pop on the lid, lower heat to a gentle simmer and leave for around 30-35mins, or until the potatoes are very tender.
Blitz with a hand blender then pour in cream, making sure it’s at room temp & the stock isn’t bubbling hot or it may curdle. If the soup is too thick for your liking steadily add more stock until your preferred thickness is achieved.
Taste test for seasoning and adjust accordingly. Serve individual portions with a drizzle of cream, followed by a big pinch of grated cheddar, topped with diced potato then finish with dark green onion slices.
Yield: 5 servings