Ingredients

Instructions

  1. Melt the butter in a saucepan and add the onions.
  2. Cover and cook over a very low heat 10 minutes, or until onions are soft.
  3. Add the potatoes and the chicken stock.
  4. bring to a boil, cover nd simmer over a medium low heat 30 minutes.
  5. Cool soup slightly and purée in a blender or food processor.
  6. Return soup to saucepan and add the cream and season with salt and freshly ground black pepper to suit your taste; reheat soup gently and stir frequently.
  7. Stir in the lemon juice.
  8. Serve each bowl garnished with freshly chopped scallions from your garden.