Choucroute Garni
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Potato and Spring Onion Soup
Details
- Servings: 6
- Diet: Balanced
- Meal: lunch, dinner
- Dish: soup
Cuisine
- eastern europe
Ingredients
- 2 bunches spring onions (scallions), trimmed
- 4 tbsp. sunflower or vegetable oil
- 1 medium yellow onion, peeled and coarsely chopped
- 3 russet potatoes, peeled and quartered
- 4 cups chicken or vegetable stock
- Salt and freshly ground black pepper
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