This Spring Onion Soup is two pounds of spring onions and not much else, because it doesn’t need it. I used the greens and all, because they are extra sweet this time of year.
I look forward to spring onions every year. Where I live they are the first of the ‘spring’ vegetables to arrive. Once you see spring onions you know it won’t be long before the market is filled with fava beans, green garlic, and those big fat jumbo spears of asparagus that only seem to be available for a few short weeks in spring.
In case you don’t know spring onions are– let me describe them. They look like a crude cousin of a scallion. A bit bigger, a bit leafier and slightly bulbous. But they’re really just younger versions of regular old, baseball-sized onions. Spring onions are harvested early and sold fresh without the curing process that develops the dry papery skins.
This soup couldn’t be simpler. It is also surprisingly complex in flavor. I say surprising because this soup is nothing more than 2 pounds of green onions (greens, roots and all) softened in a pan with a splash of good olive oil and a big pinch each of salt and white pepper. Add some water and maybe a little stock and puree the mixture until smooth.
Try it. It’s delicious. It tastes just like spring. I promise. GREG
Spring Onion Soup serve 4 CLICK here for a printable recipe
- 2 T very good extra-virgin olive oil, plus more for drizzling
- 2 lb spring onions, bulbs, greens and roots, chopped
- 1 clv garlic, peeled and minced
- 1 pn each salt and white pepper
- 1 c low-sodium chicken stock
- 2 c water
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.
Fantastic soup, and since it’s only 50 carbs it makes a great item to make when you want to lose weight.
This was delicious! I used scallions because we had a ton from the garden. I made it as read but treated it like French onion soup at the end and put bread and Swiss and baked it until the cheese melted. Yummy!
What a great idea! GREG
[…] We got a huge bunch of spring onions in our crop share box this week and I found this super simple soup (say it 3 times) recipe that will help me use […]
Simple! And Delicious! Just the way a garden ought to taste! Bravo!
tastes yummy. Thanks
I made it again, I love it
I tried it , turned out good
terrific! GREG
Thanks for that I, needed to find tasty way to use my bolting onions, they are still at at the spring onion stage so will make some tonight.