Ingredients
- butter
- spring onions 2 bunches, trimmed and sliced
- floury potatoes 750g, peeled and chopped
- vegetable stock 1.5 litres
- double cream 100ml
Method
-
Step 1
Melt a knob of butter in a large pan and add the spring onions (keeping a small handful of the green slices aside for garnishing).
-
Step 2
Cook gently until very soft, add the potatoes, season well, then add the stock and bring to a simmer.
-
Step 3
Cook until the potato is really soft then whizz everything with a stick blender until smooth, or tip into a food processor and blend until smooth.
-
Step 4
Add the cream and taste for seasoning. Serve in bowls topped with slices of green spring onion.
Nutritional Information
- Kcals 347
- Fat 15.3g
- Saturates 9.5g
- Carbs 33.4g
- Sugars 3.5g
- Fibre 5.9g
- Protein 15.9g
- Salt 1.3g
