Best 7 Creamy French Fry And Scallion Soup Recipes

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Indulge in a culinary symphony of flavors with our Creamy French Fry and Scallion Soup, a harmonious blend of classic French comfort food and modern culinary innovation. This delectable soup showcases the perfect balance between crispy and smooth textures, featuring tender French fries nestled in a velvety scallion-infused broth. Savor the richness of the creamy base, complemented by the aromatic essence of scallions, creating a symphony of flavors that dance on your palate.

Accompanying this signature soup are two equally enticing variations: the Vegan Creamy French Fry and Scallion Soup, a plant-based masterpiece that caters to dietary preferences without compromising on taste, and the Air Fryer French Fry and Scallion Soup, an innovative take on the classic, utilizing the convenience of an air fryer to achieve perfectly crispy French fries with minimal oil.

Embark on a culinary journey, exploring the nuances of each recipe, and discover the perfect soup to warm your soul and tantalize your taste buds.

Let's cook with our recipes!

CREAM OF SCALLION SOUP



Cream of Scallion Soup image

Make and share this Cream of Scallion Soup recipe from Food.com.

Provided by - Carla -

Categories     Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1 small onion, chopped
5 ounces scallions, white parts only, chopped
8 ounces potatoes, peeled and chopped
2 1/2 cups homemade chicken stock
1 1/2 cups light cream
salt & freshly ground black pepper, to taste
2 tablespoons lemon juice
chopped scallion, for garnish

Steps:

  • Melt the butter in a saucepan and add the onions.
  • Cover and cook over a very low heat 10 minutes, or until onions are soft.
  • Add the potatoes and the chicken stock.
  • bring to a boil, cover nd simmer over a medium low heat 30 minutes.
  • Cool soup slightly and purée in a blender or food processor.
  • Return soup to saucepan and add the cream and season with salt and freshly ground black pepper to suit your taste; reheat soup gently and stir frequently.
  • Stir in the lemon juice.
  • Serve each bowl garnished with freshly chopped scallions from your garden.

Nutrition Facts : Calories 339.4, Fat 24.9, SaturatedFat 15, Cholesterol 76.2, Sodium 1068.7, Carbohydrate 19.4, Fiber 2.5, Sugar 2.9, Protein 11.4

FRENCH FRY FRANKS



French Fry Franks image

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 18 franks

Number Of Ingredients 12

1/2 cup all-purpose flour
1/3 cup cornmeal
1 teaspoon sugar
1/4 teaspoon paprika
1 large egg, lightly beaten
1/4 cup milk
Kosher salt and freshly ground pepper
Vegetable oil, for frying
18 cocktail franks
5 to 6 cups frozen curly french fries, thawed slightly (about 1 pound)
1 tablespoon Sriracha (hot Asian chili sauce) Juice of 1/2 lime
1/4 cup mayonnaise

Steps:

  • Make the franks: Whisk the flour, cornmeal, sugar and paprika in a large bowl. Add the egg and milk and whisk to make a thick batter, adding more milk if the mixture is too dry. Add 1/4 teaspoon salt, and pepper to taste.
  • Heat about 2 inches vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Dip the franks in the batter, then carefully wrap a long curly fry around each. (If desired, thread the franks on wooden skewers before wrapping with fries.)
  • Working in batches, fry the franks in the hot oil, turning, until golden on all sides, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels; sprinkle with salt.
  • Meanwhile, make the dip: Whisk the Sriracha, lime juice and mayonnaise in a bowl. Serve with the franks.

OH SO GOOD FRENCH ONION SOUP



Oh So Good French Onion Soup image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
2 tablespoons butter
6 medium onions, thinly sliced
Salt and freshly ground black pepper
2 teaspoons fresh thyme, picked and chopped or poultry seasoning
1 bay leaf, fresh or dried
1/2 cup dry sherry
6 cups beef stock
4 thick slices crusty bread, toasted
2 1/2 cups shredded Gruyere or Swiss cheese

Steps:

  • Heat a deep pot over medium to medium high heat. Work next to the stove to slice onions. Add oil and butter to the pot. Add onions to the pot as you slice them. When all the onions are in the pot, season with salt and pepper and 1 teaspoon fresh thyme. Cook onions 15 to 18 minutes, stirring frequently, until tender, sweet and caramel colored. Add bay leaf and sherry to the pot and deglaze the pan drippings. Add 6 cups stock and cover pot to bring soup up to a quick boil.
  • Arrange 4 small, deep soup bowls or crocks on a cookie sheet. Preheat broiler to high. Once soup reaches a boil, ladle it into bowls. Float toasted crusty bread on soup and cover each bowl with a mound of cheese. Sprinkle remaining fresh thyme on cheese and place cookie sheet with soup bowls on it under hot broiler until cheese melts and bubbles.

FRENCH FRY DELUXE SALAD



French Fry Deluxe Salad image

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 14

3 cups frozen curly french fries (about 9 ounces)
4 strips bacon
1 tablespoon yellow mustard
3 tablespoons chopped dill pickle, plus a splash of pickle juice from the jar
1 1/2 tablespoons ketchup
3 tablespoons mayonnaise
1 1/2 tablespoons malt vinegar
1/4 teaspoon sugar
Kosher salt and freshly ground pepper
1 cup grape tomatoes, halved
1/4 cup thinly sliced red onion
2 romaine hearts, torn
1/4 cup shredded sharp cheddar cheese
Toasted sesame seeds, for topping (optional)

Steps:

  • Bake the french fries as the label directs until crisp. Let cool.
  • Meanwhile, heat a large skillet over medium heat. Add the bacon and cook until crisp, about 4 minutes per side; transfer to a paper towel-lined plate. Cool slightly, then break the bacon into pieces. Make the dressing: Whisk the mustard, pickle, pickle juice, ketchup, mayonnaise, vinegar, sugar and 2 tablespoons water in a large bowl. Add 1/4 teaspoon salt, and pepper to taste. Add the french fries, bacon, tomatoes, red onion, romaine and cheddar cheese to the bowl with the dressing and toss to combine. Season with salt and pepper. Divide the salad among bowls. Sprinkle with sesame seeds, if desired.
  • Photograph by Charles Masters

SQUASH, BELL PEPPER AND SCALLION SOUP



Squash, Bell Pepper and Scallion Soup image

Make a meal sunny with this soup packed with yellow squash and yellow bell pepper.

Provided by Food Network Kitchen

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

2 tablespoons bacon drippings or olive oil
1 cup sliced scallion, white and light green parts only
1 cup chopped peeled potato
3 to 4 sprigs fresh thyme
1 medium clove garlic, minced
Pinch of cayenne pepper, plus more, for serving
Kosher salt and freshly ground black pepper
3 1/2 cups vegetable broth
2 cups sliced yellow squash
1 cup chopped yellow bell pepper
Sour cream and chopped fresh cilantro, for serving

Steps:

  • Heat the drippings or oil in a medium saucepan over medium heat. Add the scallion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, thyme, garlic, cayenne, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
  • Add the squash and bell pepper and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
  • Reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and black pepper.
  • Serve hot with a dollop of sour cream, some cilantro and a sprinkle of cayenne pepper.

FRENCH FRY SKORDALIA



French Fry Skordalia image

Provided by Food Network Kitchen

Time 25m

Yield 2 cups

Number Of Ingredients 7

4 cups frozen curly french fries (about 12 ounces)
6 to 8 cloves garlic, chopped
1/4 cup blanched almonds
3/4 cup extra-virgin olive oil, plus more for drizzling
2 tablespoons fresh lemon juice
Kosher salt and freshly ground pepper
Pita chips and/or vegetable sticks, for dipping

Steps:

  • Preheat the oven to 350 degrees F. Spread the french fries on a baking sheet and bake until golden and warmed through, about 10 minutes.
  • Put the garlic, almonds and olive oil in a food processor and pulse until finely ground. Add the french fries, lemon juice, 1 1/4 cups water and 1/2 teaspoon salt and pulse until almost smooth. Season with salt and pepper. Transfer to a bowl and drizzle with olive oil. Serve with pita chips and/or vegetables.

FRENCH MUSHROOM AND SCALLION SOUP



French Mushroom and Scallion Soup image

This is a wonderful soup with unusual ingredients--scallions and mushrooms! The soup has a delicate flavor, and once pureed, becomes thicker and more chowder-like. We loved this with crusty bread and some salmon on the side.

Provided by spatchcock

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 tablespoons butter
12 scallions, green and white parts, sliced thinly
3 garlic cloves, finely chopped (or to taste)
4 tablespoons all-purpose flour
3 cups low sodium chicken broth (or for a vegetarian soup, use vegetable stock)
8 ounces mushrooms, coarsely chopped
1/2 cup heavy cream or 1/2 cup half-and-half, if you want to conserve calories
salt & freshly ground black pepper (to taste)
chopped fresh tarragon (to garnish) or chives (to garnish)

Steps:

  • Heat the butter in a large pot over moderate heat.
  • Saute the scallions and garlic until tender but not too brown, about 5 minutes.
  • Stir in the flour and cook 2 to 3 minutes to get rid of the raw flour taste.
  • Add the stock and mushrooms and bring to a gentle boil, stirring frequently.
  • Simmer covered for 5 minutes.
  • Puree in batches using an electric blender or food processor.
  • (If you have one, an immersion blender is the best!) Strain, return to the pot and add the cream or half& half, salt, and pepper.
  • Reheat and serve garnished with chopped fresh herbs.
  • Serve with a crusty loaf of French bread and a glass of wine.

Tips:

  • Use fresh ingredients: The fresher the ingredients, the better the soup will taste. Try to use scallions that are bright green and firm, and potatoes that are firm and not sprouting.
  • Don't overcook the potatoes: The potatoes should be cooked through but still slightly firm. If you overcook them, they will become mushy.
  • Use a good quality cheese: The cheese is one of the key ingredients in this soup, so it's important to use a good quality cheese that melts well. A sharp cheddar or Gruyère cheese would be a good choice.
  • Season the soup to taste: The amount of salt and pepper you add to the soup will depend on your personal preference. Be sure to taste the soup before serving and adjust the seasonings as needed.
  • Serve the soup immediately: This soup is best served immediately after it is made. The longer it sits, the more the potatoes will absorb the broth and the soup will become thicker.

Conclusion:

This creamy french fry and scallion soup is a delicious and easy-to-make soup that is perfect for a cold winter day. The combination of crispy french fries, tender scallions, and melted cheese is sure to please everyone at the table. So next time you're looking for a quick and easy soup recipe, give this one a try!

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