While the cold weather is almost gone, this soup is just fine anytime.
-1 bunch spring onions (greens and whites) chopped
-1 large potato, peeled and chopped
-2 cups stock (I use vegetable but chicken stock would be lovely as well)
-1 cup water
-2 tbsp olive oil + more for garnish
-salt and pepper to taste
In a large pot, heat the oil til it shimmers and add the onion, reserving a bit of the greens for garnish. Cook until soft, then add the potatoes and cook a few minutes more. Add the stock, water, and seasoning, bring to a low boil and let simmer for 30 minutes. Using either a stand or stick blender, puree the soup until desired consistency (I go all the way smooth but some people prefer a slightly chunkier soup). Serve immediately with a drizzle of olive oil and pinch of greens for garnish, pairs nicely with a crusty bread. I think chopped bacon or pancetta would make a nice addition for those so inclined and the potato can easily be replaced with soft tofu for protein.