Preparation Method
- Make the soup: in a Dutch oven, over medium heat, melt the butter. When butter is bubbling, add carrots, celery, onion, rosemary and 1/2 teaspoon salt. Cook until onion has softened, 10 to 12 minutes. Add potatoes, broth, and 1/2 teaspoon salt. Increase heat to medium-high, cover pot and cook soup until potatoes are very tender, 15-18 minutes. Using a large measuring cup, scoop out 2 cups of potatoes and vegetables from the soup mixture, draining any liquid back into the pot. Set aside the reserved vegetables. Stir wine and half and half into the soup. Add half of the soup mixture to the blender. Remove the filler cap on lid. Select Manual/Lo, gradually increasing the speed to Speed 5 and blend until almost smooth but with some texture remaining, about 15 seconds. Add blended soup back to the Dutch oven. Repeat for the second half of the soup mixture. Stir in reserved potatoes and vegetables.
- Make the scallion oil: in a medium skillet, over medium heat, cook scallions until dark green and fragrant, 10-15 minutes. Remove from heat and strain the scallions.
- To serve, drizzle with scallion oil and top with cheese and parsley.
