Recipe suggested by Jan Jackson of Jackson Farm, who supplied us with scallions in this week's deliveries.

Ingredients:
3 scallions
1 garlic clove
4 medium sized potatoes
4 Cups Chicken broth
Pepper/salt

Cooking:
- Saute chopped scallions including all of green tops with garlic in olive oil until slightly soft
- Chop potatoes into large cubes leaving skins (do not peel)
- Add chopped potatoes to sauté mix
- Add 3 to 4 cups chicken broth
- Lightly pepper and salt (emphasis on "lightly" because the pepper increases it’s punch when soup is pureed)
- After potatoes become soft allow soup to cool down
- Pour entire mixture into blender
- Blend until mixture is totally blended with tiny flecks of potatoes skin throughout

- Dill can be added to dish.

Search:
Browse all recipes