How to Make Spring Green Onion Soup

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Start to Finish: 30 minutes

Servings: 4

Difficulty: Beginning

Green onions have a milder flavor than bulb onions, leading to a gentler, sweeter soup. While still onion-y, the mildness of this dish makes it ideal for a light spring or summer meal. To keep the soup light, the recipe omits dairy and uses potato as the thickening agent, not flour. The soup uses both the green and white portions of green onions. This recipe is adapted from ones by Saveur and the Food Republic.

Ingredients

  • 4 cups white portion of green onions, roughly chopped

  • 1 clove garlic, minced

  • 3 tablespoons olive oil

  • 1 bay leaf

  • 1 1/2 cups russet potatoes, peeled and quartered

  • 1/2 cup celery, minced

  • 6 cups chicken stock

  • 1 1/2 teaspoons nutmeg

  • 2 cups green portion of green onions, finely minced

  • 1 teaspoon white sugar
  • Salt

  • Ground black pepper

Directions

In a large pot, heat 1 tablespoon of the olive oil on medium heat. Add the garlic and cook until it turns fragrant, about 7 minutes.

Add the bay leaf, stock, celery and potatoes. Bring the liquid to a rapid boil over high heat. Cook for 2 minutes, covered.

Tip

  • You can substitute other starchy potatoes for the Russets. Starchy potatoes are low in moisture and break down when cooked.

Lower the heat to a gentle simmer and add the white portion of the onions. Cook until the potatoes fall apart, about 20 minutes

Remove the bay leaf, and add the sugar, nutmeg and 2 teaspoons of salt. Puree the soup with an immersion blender.

Add the minced green onions. Thin with water until the soup reaches your desired consistency. Cook on medium heat for 5 minutes, stirring occasionally.

Warning

  • Be careful when stirring the soup at this stage as any bubbling can lead to hot soup splattering up.

Season with salt and pepper to taste, stir in the remaining 2 tablespoons of olive oil and serve warm.

Variations

Adding fresh or dried herbs gives this light-tasting dish extra flavor. However, be careful of overwhelming the delicate taste of the onion. Use no more than 1 1/2 teaspoons of dried herbs and 1 1/2 tablespoons of fresh herbs.

Options include:

  • Minced sage

  • Dried marjoram

  • Dried oregano

  • Fresh or dried basil

To give green onion soup an Asian flair while maintaining the fresh, light taste of the soup, add 1 teaspoon of ginger powder and 1 tablespoon of sesame seed oil. Replace the black pepper with ground white pepper.

Minced fresh vegetables can be added to the soup along with the minced green onion to provide a pop of color. They also increase the sweetness of the soup. Some vegetables include sweet red orange or yellow pepper, red onion or spinach.

If you are adding minced vegetables, do not include more than 1/2 cup total, as you do not want the green onion taste to disappear. Chop the vegetables so they are similar in size to the minced green portion of the green onions.

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