Scallion Vichyssoise

This is from a great Cajun Cookbook that a friend loaned to me as well as many other that I have posted on here. I hope that you enjoy them. I love this kind of food.

• Ready In: 1 hr 10 mins
• Serves: 4-6

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
• 1  cup heavy cream or 1  cup sour cream
• 2  tablespoons lemon juice
•  salt
•  white pepper
•  Tabasco sauce or   other  hot pepper sauce
•  chopped fresh chives (to garnish)

Directions

1. Melt the butter in a saucepan and add the onion and scallions.
2. Cover and sweat gently for about 10 minutes or until very soft but not colored.
3. Add the potatoes and water and bring to a boil.
4. Cover again and simmer for 30 minutes.
5. Let cool.
6. Puree the soup in a blender or food processor and pour into a large mixing bowl.
7. Add the milk, cream, lemon juice, and salt, pepper and Tabasco sauce to taste.
8. Cover closely and chill well.
9. Garnish with chives or scallion tops.