Spring Onion And Potato Soup With Garlic-Parmesan Croutons

• For the soup
• 3 bunches spring onions
• 2 tablespoons unsalted butter (or canola oil to make it vegan)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground white pepper (black pepper is ok if you don't have white pepper)
• 4 medium yukon gold potatoes (about 12 ounces)
• 4 cups water
• 2 tablespoons heavy cream (or soy creamer to make this vegan; both are optional)
• For the croutons
• 3 thick slices (3/4" - 1" thick) good bread (I used leftovers from a no-knead loaf, but any good bread like ciabatta or a boule will work great here)
• 1 garlic clove
• 2 tablespoons extra virgin olive oil
• 2 tablespoons grated parmesan cheese (or 2 tablespoons ground cashews + 1/4 teaspoon salt to make it vegan)
• Large pinch of salt

1. Pull the dark green leaves off the spring onions and set them aside.
2. Trim off the very end of the bulbs and thinly slice the bulbs and main stalks (the light green parts) - you should have about 4 cups. If any of the stalks have buds at the ends, cut them off, leaving about 2" of stem, and reserve them.
3. Melt the butter (or canola oil) in a large pot set over medium heat. Add the sliced spring onions, 1/4 teaspoon of the salt, and a pinch of pepper, and cook until very soft, about 8 minutes. If the onions start to brown, lower the heat.
4. In the meantime, chop the potatoes into large chunks - you should have about 4 cups.
5. When the onions are softened, add the potatoes, water, 1/4 teaspoon of salt, and a pinch of pepper. Cover the pot and simmer until the potatoes are very soft and fall apart somewhat when pierced with a knife, about 20 minutes.
6. While the soup is cooking, coarsely chop the reserved dark green parts of the spring onions.
7. When the potatoes are soft, remove the pot from the heat. Add 4 cups of the chopped greens and salt and pepper to taste. Stir well, cover the pot, and let it stand for 5-10 minutes to soften the greens.
8. Puree the soup in a blender in batches. (Make sure to remove the center of the lid and loosely cover it with a folded-up paper towel. Start the blender on low and gradually work it up to the highest speed to avoid splashing. You could use an immersion blender, but I've found that a regular blender results in a smoother soup.)
9. Serve the soup warm. Top each serving with the reserved buds, a drizzle of cream, and a handful of croutons.
10. While the soup is cooking, heat your oven to 350 F and place a rack in the middle.
11. Cut each slice of bread into 3/4" cubes and set them aside.
12. Peel and smash the garlic clove. Put it in a small bowl with the olive oil and heat it - either in the microwave on high power for 90 seconds or in a small saucepan on the stove for a few minutes. Strain the oil into a large bowl, add the cubed bread and salt, and toss well.
13. Spread the croutons in a single layer on a large baking sheet and bake until they are barely browned on the edges, about 7-8 minutes.
14. Return the croutons to the bowl, add the grated cheese (or cashews) and salt, and toss well to combine. Return the croutons to the baking sheet and bake until lightly golden brown, about 7-8 minutes.
15. Cool completely before serving. You can store extras in an airtight container at room temperature for several days.

soup, onions, unsalted butter, salt, freshly ground white pepper, gold potatoes, water, heavy cream, croutons, bread, garlic, extra virgin olive oil, parmesan cheese, salt

Taken from food52.com/recipes/17147-spring-onion-and-potato-soup-with-garlic-parmesan-croutons (may not work)