Cream of Spring Onion Soup

I'm having a book club meeting this week and have been deciding what to make. Went to the grocery store and they didn't have any Jerusalem artichokes so instead of making that recipe, I decided to make CREAM OF SPRING ONION SOUP. I have thrown in this and that and lowered the fat content by cutting out the butter and cream and substituting grapeseed oil (a bonus is its high smoke point) and homogenized milk instead.

Enjoy!

CREAM OF SPRING ONION SOUP
The result is a surprisingly subtle blend of flavours.

1 tbsp grapeseed oil
1 chopped small onion
1 3/4 cup chopped green onion

Cook all onions with the oil over low heat for 10 minutes.

3 large potatoes (about 250 gr), chopped
2 1/2 cups vegetable stock (I used STAR brand porcini bouillion cubes)
salt and pepper to taste

Add potatoes and stock and bring to a boil. Then reduce heat and simmer for 30 minutes over low heat.

After 30 minutes, cool slightly then puree. (If freezing, write the following instructions down for the final steps.)

1 1/2 cups milk or cream
2 tbsp lemon juice
garnish: chopped green onions and crumbled stilton

If serving the soup hot, add the milk/cream and season to taste. Reheat gently, stirring occasionally. Add the lemon juice.

If serving the soup cold, pour it into a bowl. Stir in the cream and lemon juice and season to taste. Cover the bowl and chill for at least 1 hour.

Garnish with chopped spring onion and stilton before serving.

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This recipe always receives rave reviews for its delicate flavour and smooth velvety texture.