Cream of Spring Onion Soup

2 T. butter
1 onion, chopped
1 3/4 c. scallions
8 oz. potatoes, peeled and chopped
2 1/2 c. vegetable stock
1 1/2 c. light cream
2 T. lemon juice
salt and pepper
garnish: fresh chives, chopped

Melt butter and add all onions. Cover and cook over very low heat for 10 minutes, or until soft.
Add potatoes and stock, bring to the boil. Cover and simmer over moderately low heat for about 30 minutes. Cool slightly.
Process until smooth.
Pour soup back into pan and reheat slowly. Season with salt and pepper. Add lemon juice.
Sprinkle with chopped chives and serve.