A nice break from the very traditional soups we see every day during Ramadan, this one brings something different to the table. It’s built on technique and good ingredients, not complication. Potato and green onion soup is simple, hearty, warming and deeply comforting — exactly the kind of bowl you want on cooler ramadan iftar. Steps: 1. Prepare the garnish: Take the green tops of 4 Green Onions and slice them very thin lengthwise. Place them in ice-cold water and set aside. Over time they will curl naturally, become less sharp in flavor & stay crunchy. These will be your garnish later. 2. Build the base: In a pot, melt some butter. Add: the white part of the 4 Green Onions (chopped), 3 Garlic cloves (chopped), Salt, Black pepper & a pinch of cayenne. Onion & Garlic chopped roughly, all gets blended later. Sauté until fragrant and softened. 3. Add potatoes and stock: Add 3 cups of good homemade Chicken Stock, 3 Potatoes (peeled, cut into even sized pieces) Bring to a simmer and cook until the potatoes are fully tender. Since the ingredient list is simple, the flavor of your chicken stock matters a lot. A good homemade or stock will make a big difference. Try to cut the potatoes into similar, even sized pieces so they cook quicker and at the same rate. 4. Cream and Blend: Once the potatoes are soft, Add 1 cup cream, then blend everything until smooth and velvety. Taste and adjust seasoning if needed. 5. Garnish: Served hot and garnish with: a drizzle of olive oil, freshly cracked black pepper, the green onion curls or a spoon of sour cream. Ingredients: 3 medium Potatoes, peeled and cut evenly 4 Green onions (white and green parts separated) 3 cloves Garlic 3 cups Chicken Stock 1 cup Cream Butter Salt & pepper Cayenne pepper (optional) For garnish: Olive oil Black Pepper Green Onion curls Sour Cream - @ahmed.eat