SERVES 4 – 6: This is cookbook author Colman Andrews’s variation on vichyssoise.
5 large bunches scallions
2 tbsp. butter
1 tbsp. extra-virgin olive oil
1 russet potato, peeled and thinly sliced
6 cups chicken stock
Salt and freshly ground black pepper
1/2 cup heavy cream
1. Trim and thinly slice scallions; set aside 1/2 cup in a small bowl for garnish, and cover with plastic wrap.
2. Melt butter with olive oil in a medium heavy-bottomed pot over medium-low heat. Add scallions, and cook, stirring often, until soft but not browned, about 20 minutes. Add potatoes and chicken stock, and bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until potatoes begin to disintegrate, 35–40 minutes. Season to taste with salt and pepper.
3. Allow soup to cool slightly; then purée in an electric blender or food processor until smooth. Stir in cream, mixing in thoroughly, and adjust seasonings. Serve hot or cold, garnished with reserved scallions.
Stir-Fried Tofu with Scallions
1 1/2 to 2 pounds firm to extra firm tofu (you can boil for 5-10 minutes, fry, bake, or just blot dry the tofu)
3 tablespoons peanut oil or neutral oil (grapeseed, corn, canola)
1 tablespoon garlic, chopped
1 tablespoon chopped peeled fresh ginger (optional)
2 dried chiles (optional)
1 or 2 bunches Scallions, trimmed and cut into 2-inch lengths, white and green parts separated (about 2 cups total)
1/3 cup vegetable stock or water
2 tablespoons soy sauce, or to taste
1 tablespoons toasted sesame seeds (optional)
Cut the tofu into 1/2 inch cubes.
Put the oil in a large skillet or wok, preferably non stick, over high heat.
When hot, add the garlic and the ginger and chiles if you’re using them and cook, stirring, for about 10 seconds.
Add the tofu and the white parts of the scallions.
Cook, stirring occasionally until the tofu begins to brown, a couple of minutes.
Add the stock and cook, stirring, until about half of it evaporates.
Add the green parts of the scallions and stir for about 30 seconds.
Add the soy sauce, stir, taste, and adjust the seasoning, garnish if you like and serve.