|
Wash spring onions, halve them lengthwise and cut into slices
about 1/2 cm
width. Peel and dice onion. Peel potatoes and cut them into 1 cm cubes.
Melt 20 g butter in a pan, add spring onions and onions and fry until
translucent. Pour over chicken soup and milk, and bring to the boil. Add
potatoes and simmer covered for 30 minutes.
Meanwhile cut the toast into 1/2 cm cubes. Melt the rest of the butter
in a pan and toast the toast cubes until golden-brown. Remove and drip
off on a papper towel. Blend soup with a stick mixer, reheat gently,
refine the taste with cream and season to taste with salt and pepper.
Garnish with toast crumbs and chopped chives. |
|