Instructions: Melt the butter in a soup pot over medium-high heat. Add the onions and black pepper and saute for 5 to 6 minutes, or until the onions are tender.

Add the chicken broth, potatoes, and nutmeg. Bring to a boil and cook for 10 minutes, or until the potatoes are tender.

Remove from the heat and stir in the half-and-half. Chill for at least 4 hours, or until well chilled.

In a blender, puree the chilled soup on high speed until smooth. Pour into individual bowls and top with the scallions.

This recipe yields 6 servings.

Comments: If you can, make this soup a day in advance. That way it will have plenty of time to chill before serving.

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