Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 tablespoons butter
- 1 small onion, peeled and chopped
- 1 1/2 cups chopped scallions
- 2 medium potatoes, peeled and chopped (about 1/2 lb)
- 2 cups hot water
- 1 cup milk (skip this one for vegetarians)
- 1 cup heavy cream or sour cream
- 2 tablespoons lemon juice
- salt
- white pepper
- Tabasco sauce or other hot pepper sauce
- chopped fresh chives (to garnish)
- =
Directions
Melt the butter in a saucepan and add the onion and scallions.
Cover and sweat gently for about 10 minutes or until very soft but not colored.
Add the potatoes and water and bring to a boil.
Cover again and simmer for 30 minutes. Let cool.
Puree the soup in a blender or food processor and pour into a large mixing bowl.
Add the milk, cream, lemon juice, and salt, pepper and Tabasco sauce to taste.
Cover closely and chill well.
Garnish with chives or scallion tops.