Potato Scallion Soup
1½ Tbsp. dill weed
1 Tbsp. caraway seed
Milk
Scallions for garnish
15 medium potatoes (new)
3 qt. water
1 qt. chicken stock
1 tsp. salt
2 tsp. white pepper
1½ c. scallions (sauteed in 2 Tbsp. butter)
➔Bring water, chicken stock and potatoes to boil. Cook until
tender. Add remaining ingredients, except scallions and milk. Saute
scallions in butter until tender and add to soup. Puree in blender.
Add milk to desired thinness. Garnish with fresh chopped scallions.
Serve piping hot or ice cold.
Cedar Keys to Good Cooking, Cedar Key, Florida ©1989