Scallion Soup with Roasted Potatoes

Scallion Soup with Roasted Potatoes



Prep Time: 15 Min

Cook Time: 45 Min

1. Preheat the oven to 425 F

1. Bring a large saucepan to temperature on medium and add the butter and oil. Once blended, add the garlic and fry 2 minutes.

1. Add the light portions of the green onions and season with a pinch of sea salt along with the red pepper flakes. Cook 3 minutes and add the snap peas and celery as well as a pinch of sea salt / black pepper. Cook 5 minutes stirring often.

1. Pour in the stock and water and bring to a boil on medium. Allow the soup to boil a minute before adding the dark green portions of the green onions, dried chives, white pepper, about ¼ Tsp. sea salt, and the frozen peas. Reduce heat to medium low and cover. Simmer 30 – 35 minutes.

1. In a medium sized mixing bowl, combine the diced potatoes with the ¼ C (approx.) EVOO and season liberally with sea salt / black pepper. Transfer to a baking sheet sprayed with cooking spray. Bake about 25 - 30 minutes flipping often.
   

1. Taste the soup and adjust the salt to your own taste. Stir in the fresh parsley and basil.

1. Use a serving spoon to scoop roasted potatoes into the center of a soup bowl. Ladle the soup over the roasted potatoes in the bowl.

1. Serve and enjoy.

                    Grocery List

• 5 Small Russet Potatoes, washed & diced
• ¼ C + EVOO

 

• 2 Tbsp. Unsalted Butter
• 2 Tbsp. EVOO
• 1 clove Garlic, crushed & chopped
• 1 Bunch Green Onions, sliced (separate dark green and light / white slices)
• 1 C Snap Peas, chopped
  
• 2 stalks Celery, diced
• 2 C Vegetable Stock
• 2 C Cold Water
• 1 C Frozen Peas
• ¼ Tsp. White Pepper
• 1 Tsp. dried Chives
• ¼ Tsp. Red Pepper Flakes
• ½ C Fresh Parsley, chopped
• 5 or 6 fresh Basil Leaves, roughly chopped
• Sea Salt / Black Pepper