4 bunches of firm fresh spring onions
4 lb Yukon gold potatoes, washed, peeled and cubed into 1 inch pieces
1 tablespoon butter
1 cup diced yellow onion
1 tablespoon fresh minced garlic
1 quart stock (chicken or vegetable)
1 quart cream
1 teaspoon ground allspice
salt and pepper to taste
Trim the green tops from the spring onion and set aside. Trim the tap roots from the bottom of the green onions. Spread them out on a sheet pan, cover lightly with oil and place in a 300 degree oven for about 30 minutes or until they are soft and roasted (this timing will vary depending on the thickness of the onions.)
In a large soup pot, over medium heat, sweat the diced yellow onion in the butter until it is soft, fragrant and almost translucent. Add the roasted green onion bottoms. Add the stock, potatoes & cream. Allow to cook at a simmer until the potatoes are soft. Add the salt, pepper and allspice
Using a stick blender or counter top blender (use caution and do small batches) puree the soup until it is smooth. Taste to adjust seasoning. Trim the green onion tops to very thin pieces and use these as a garnish for the creamy soup.
Notes: If you have a chinois or fine strainer it is recommended to use it to achieve the most desirable texture.