Spring Onion Soup
 

Spring Onion Soup

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Spring onions have a large, round bulb and are sweeter than a typical yellow onion, giving this soup a deliciously sweet and creamy flavor.

SERVING SIZE

serves 2-4

INGREDIENTS

2 tablespoons butter

6-8 spring onions

2 garlic cloves, finely minced

½ cup dry white wine (we used Pinot Grigio)

1 teaspoon sea salt

2 cups vegetable or chicken broth

1 cup water

⅛ teaspoon freshly cracked pepper

 

INSTRUCTIONS

In a large pot over medium heat, melt the butter. Remove the dark green and roots from the spring onions and thinly slice the bulbs. Slice the light green part of the onion into thin slices for garnish and set aside for later. Add the sliced spring onion bulbs and cook until they’re translucent, about 10 minutes – do not brown! Add the garlic and cook until fragrant, about 30 seconds. Pour in the white wine and cook another 5 minutes, until most of the wine is evaporated.

Stir in the salt, broth and water. Bring to a simmer and cook for 15 minutes.

Remove from heat and let cool for 15 minutes. Working in batches, puree the soup in a blender, starting on low speed and gradually increasing to high. Blend until the soup is smooth (pour the blended soup back into the pot and reheat if needed).

Pour into serving dishes, garnish with sliced spring onion greens and freshly cracked pepper.

  PRINT VERSION

vegetable plate

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