Supa-crema de ceapa verde - cream of spring onions soup

Ingredients

• 2 bunches scallions
• 2 tablespoons butter
• 1 small yellow onion, finely chopped
• 1/2 lb potatoes, peeled and cubed
• 2 tablespoons lemon juice
• 2/3 quarts vegetable stock (or chicken/beef)
• 1.3 cups light cream
• salt, white pepper
• chives to garnish

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Preparation

• Finely chop all the onions (spring onion and yellow), heat the butter (can be replaced with olive oil) in a small pot, add the onion, cover and allow to soften on very low heat
• Chop the potatoes, add over the onions, add the vegetable stock and boil on low heat for about 30 minutes.
  
• Using a vertical blender cream everything, add white pepper and salt to taste
• Remove from heat, let it cool a little bit, add the light cream and lemon juice, then garnish with chives and serve.