Who doesn't like a hot comforting soup in winters when the fingers are turning numb and you get to wrap them around a hot mug of soup. This spring onion and potato soup is that kind. You would feel like keep sipping it for hours holding the mug in your hands. The taste is rightly comforting, not too spicy so you can guzzle loads of it.
Okay, make a meal out of it as you would anyways want to have a large mugful of it. And don't have any breads with it, a piece of grilled fish or a cheesy baked potato may be. Potatoes if you are not wary of too many carbs hitting your system. Potatoes are good carbs anyways.
So I buy a large bunch of spring onions on all my weekly vegetable shopping days as Arvind loves this Alu-hare pyaz ki subzi and this carrot-spring onion parathas too. But I have cooked this soup three times since we returned from Goa. And once it was for a picnic last Sunday. Yes I carried this soup in a flask and topped the hot soup with fresh cream from an Amul carton. It was loved by all.
The pictures are all night time clicks so they appear dark. Don't go by the pictures when you are looking out for a good recipe I tell you. It is a very simple recipe that preserves the flavors of spring onion, potatoes help the soup become smooth and creamy.
(2 meal servings or 4 soup servings)
Spring onions 250 gm
potatoes 100 gm
garlic cloves 4-5 (chopped roughly)
pepper powder to taste
salt to taste
olive oil 1-2 tsp
fresh cream 1 tbsp per serving of a large mugful of soup (or as much you like)
Boil the potato in microwave or whatever way you like. But you need freshly boiled potato for this as the starches become hard in cold boiled potatoes and don't blend well to give a creamy texture. So boil the potato just when you are chopping the spring onions.
The white and greener parts of spring onions will be added one after the other so start chopping from the white side and adding them as the mixture cooks.
Heat the olive oil in a pan and tip in the chopped garlic and then the cubed potatoes. Add the white parts of spring onion as well and saute for about 2-3 minutes or till the mixture sweats. Add salt and pepper, keep adding the greener parts of the spring onions as you go on chopping them. Cook till the greens become limp.
Add 2 cups of water to this mixture and let it simmer for 2-3 minutes. Blend with the help of a stick blender or transfer to the mixie jar and blend it all smooth. Transfer back to the pan and let it come to a gentle boil once again.
A few slices of spring onion greens can be added to the soup as a garnish.
Serve with a dollop of fresh cream.
This is one of those vegetarian soups that Arvind agrees to have readily. Chicken soup he can have anytime but for veggie soups I need to be smart, or I would cook the soup just for myself.
But I need not worry when I add a lot of cream on top of his soup. He would add a second dollop of cream once he finishes the top layer :-)
And tell me how did you like this soup when you make it.