This may be a little late for us southerners who have moved way past spring already, but those of you still in spring weather will appreciate it. It is the easiest, springiest soup around. You basically take two flavorful ingredients, add in some friends and you have a perfect addition to dinner! Or an addition to a salad, or something to freeze or use in casseroles! I have a recipe coming soon where I used this instead of a cream of whatever and it turned out great!
Spring onions are such a treat but if you can't find them, a regular old onion will do here. It is amazing how much flavor came out of this simple recipe! Sometimes if you treat your food right, you get so much out of it! Full recipe to follow the montage.
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| Golden and full of flavor! |
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| The cast. That really is it! |
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| Saute them on up. |
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| Add some broth, homemade is easy and always tastiest! |
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| After a ride in the blender, there you have it! |
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 pounds spring onions (or yellow onions), trimmed and thinly sliced
2 1/2 teaspoons coarse salt
2 cups homemade or low-sodium store-bought chicken or veggie stock
1 cup water
Heat oil in a large pot over medium-high heat. Add onions, and cook, stirring occasionally, until translucent but not brown, about 15 minutes. Stir in salt, stock, and water. Bring to a simmer, and cook for 15 minutes. Remove from heat, and let cool for 20 minutes. Working in batches, puree in a blender, starting on low speed and gradually increasing to high, blending until soup is smooth. (Do this, I tried to use the immersion blender and regretted it) Divide soup among 4 bowls, drizzle with oil, and serve with bread or salad on the side.
Happy Cooking!
Missy
Happy Cooking!
Missy
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