Scallion and Chive Soup

Step 1: Base ... In a medium to large pot, add the butter and bring to medium heat. Then, add the onion, leeks, and a pinch of both salt and pepper; and saute, stirring often for 5-7 minutes until the vegetables are tender.

Step 2: Add the wine to deglaze the pot, cooking just a minute. Then, add the potatoes and broth, and simmer on medium low heat, another 5-7 minutes, until the potatoes are tender. To finish, add the scallions and chives (save a few chives for a garnish), and simmer another 2-3 minutes.

Step 3: Puree ... I use my stick or immersion blender right in the pot (off the heat of course). Or, working in batches, the soup can be blended in a blender or food processor until smooth and creamy. Finally, season again with salt and pepper; and, stir in lemon juice. Simmer 4-5 minutes to incorporate all the flavors.

Step 4: Serve and ENJOY! ... Top the soup with a lemon slice, a few chopped chives, Greek yogurt (sour creme or creme fraiche can be substituted); and, and 3-4 croutons. You can usually find fresh made croutons at local grocery stores these days. You can also served with toasted baguettes as well.