Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon sunflower oil
  • 1 bunch scallions, trimmed and diced
  • 1/3 yellow onion, diced
  • 8 celery stalks, trimmed and diced
  • 1 russed potato, peeled and diced
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon fresh parsley, chopped
  • 1 teaspoon fresh rosemary, chopped
  • 1 quart vegetable stock
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup creme fraiche, or plain yogurt, optional

Instruction

  • Heat the oil on medium-low heat and sauté scallions and onions until soft and translucent.
  • Add celery and stir for another 1-2 minutes.
  • Add potatoes and herbs, and pour the liquid in.
  • Season with salt and pepper and turn the heat on high until it boils.
  • Immediately lower the temperature to simmer and cook for 30 minutes, until vegetables are soft.
  • Carefully pour into a blender, cover, and place a kitchen towel on top.
  • Puree the soup and return to the pot. Serve immediately, with a dollop of crème fraiche.