This Spring Onion Soup is made with fresh spring onions and not much else. Because it doesn’t need it.
- 2 tablespoon extra-virgin olive oil (plus more for drizzling)
- 2 pound spring onions (bulbs, leaves and roots, chopped)
- 1 pinch salt and pepper
- 1 cup low-sodium chicken stock
- 2 cup water
- 1 clove garlic (peeled and minced)
Heat oil in a large soup pot over medium heat. Add all the onions and garlic, cook stirring occasionally until translucent, about 15 minutes. Season with salt and white pepper. Add the chicken stock and water. Bring to a boil, lower the heat and simmer for 15 minutes.
Remove the soup from heat, and let stand for a few minutes. Use an immersion blender to puree until smooth. Divide soup among 4 bowls, drizzle with more oil, and serve.