Possum’s Recipe Book

Potato and Spring Onion Soup

Serves 4-6

150g spring onions - sliced
1 brown onion – sliced
1 shallot – sliced (optional)
1 stalk celery - sliced
1 garlic clove - sliced
400g potatoes – peeled and chopped
800ml vegetable stock (1-2 stock cubes and 800ml hot water)
120ml double cream   (optional)
Sea salt
Black Pepper
Parmesan cheese – grated
Chives – decoration

Method
Put spring onions, onion, celery, garlic and potatoes in a large saucepan.
Add vegetable stock and bring to the boil.
Turn down to medium-low cook for 15-20mins until the potatoes are soft.
Take saucepan off the heat.
Blend with hand blender until smooth.
Season with salt and pepper.
If the soup is too thick add hot water.
 
Serve with a dash of cream, grated cheese, chives and crusty bread.