Nothing evokes the colors and smells of spring like fresh green onions! Use your spring harvest to prepare this velvety onion soup. It features your favorite varieties of little spring onions, delicately charred under the broiler. They are pureed with chicken stock and sautéed potatoes into a creamy soup, garnished with shaved Parmesan and chives. It is easy and quick to make! Serve as an appetizer or a light lunch. Smart Recipes, American Recipes, Vegetables Recipes, Spring Onion Soup 2 Recipe | RecipeSavants.com Recipes Vegetables American Spring Onion Soup Spring Onion Soup Recipe | CHEFBear.net PT1H Serves 6 1 Pound Scallions 2 Tablespoons Extra-Virgin Olive Oil 3/4 Teaspoon Sea Salt 1/2 Teaspoon Freshly Ground White Pepper 1 Medium Yukon Gold Potato 1/2 Cup Dry White Wine 4 Cups Chicken Stock 3 Cups Baby Arugula 1/4 Cup Shaved Parmesan Cheese 1 Small Bunch Fresh Chives Arrange oven rack to top position and preheat broiler to High heat. Line a sheet pan with aluminum foil and arrange scallions. Broil until scallions are tender and lightly browned, about 10 minutes. Remove from oven and set aside. Meanwhile, in a Dutch oven over medium-high heat, heat oil and add potatoes, 1/2 teaspoon salt & pepper. Saute until potatoes are lightly browned on all sides, about 10 minutes. Stir in wine and keep stirring for 1 minute. Add stock and bring to a boil. Reduce heat to medium low and add remaining salt & pepper. Remove potatoes from heat and set aside to cool slightly. Add greens & roasted scallions and stir until blended. With an emulsion blender, puree mixture until smooth & creamy. Return Dutch oven over medium-low heat and simmer until warm, about 8-10 minutes. Ladle into individual bowls and garnish with chives & Parmesan.

Spring Onion Soup

Spring Onion Soup Recipe


Nothing evokes the colors and smells of spring like fresh green onions! Use your spring harvest to prepare this velvety onion soup. It features your favorite varieties of little spring onions, delicately charred under the broiler. They are pureed with chicken stock and sautéed potatoes into a creamy soup, garnished with shaved Parmesan and chives. It is easy and quick to make! Serve as an appetizer or a light lunch.

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Recipe Information

Flavor Profile

American

Protein

Vegetables

Category

Soups

Serves

6

Total Time

60 Minutes

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Ingredients

      • 1 Pound Scallions
      • 2 Tablespoons Extra-Virgin Olive Oil
      • 3/4 Teaspoon Sea Salt
      • 1/2 Teaspoon Freshly Ground White Pepper
      • 1 Medium Yukon Gold Potato (Diced)
      • 1/2 Cup Dry White Wine
      • 4 Cups Chicken Stock
      • 3 Cups Baby Arugula
      • 1/4 Cup Shaved Parmesan Cheese
      • 1 Small Bunch Fresh Chives (Minced)

Directions

  1. Arrange oven rack to top position and preheat broiler to High heat.
  2. Line a sheet pan with aluminum foil and arrange scallions. Broil until scallions are tender and lightly browned, about 10 minutes. Remove from oven and set aside.
  3. Meanwhile, in a Dutch oven over medium-high heat, heat oil and add potatoes, 1/2 teaspoon salt & pepper. Saute until potatoes are lightly browned on all sides, about 10 minutes. Stir in wine and keep stirring for 1 minute. Add stock and bring to a boil. Reduce heat to medium low and add remaining salt & pepper.
  4. Remove potatoes from heat and set aside to cool slightly. Add greens & roasted scallions and stir until blended. With an emulsion blender, puree mixture until smooth & creamy. Return Dutch oven over medium-low heat and simmer until warm, about 8-10 minutes. Ladle into individual bowls and garnish with chives & Parmesan.



Nutrition & Cost Facts

Calories

175 kcal

Carbs

15 g

Fat

7 g

Protein

7 g

Cost Per Serving

$1.65

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Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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