Spring Onion Soup
This soup celebrates the first onions of spring and is made with a mix of young spring onions (sometimes called salad onions) with greens attached and everyday green onions. The onions are roasted under the broiler and blended with tender Yukon Gold potatoes, rich stock, white wine, and young greens. This recipe is incredibly versatile and other spring ingredients like green garlic, garlic scapes, or ramps can easily be swapped in.
This soup celebrates the first onions of spring and is made with a mix of young spring onions (sometimes called salad onions) with greens attached and everyday green onions. The onions are roasted under the broiler and blended with tender Yukon Gold potatoes, rich stock, white wine, and young greens. This recipe is incredibly versatile and other spring ingredients like green garlic, garlic scapes, or ramps can easily be swapped in.
- 2 tablespoons extra virgin olive oil
- 1/2 cup dry white wine
- 1/4 cup shaved parmesan
- 1 quart low-sodium vegetable or chicken broth
- 1 pound spring onions ((a mix of spring or salad onions an greens attached)
- 1/2 teaspoon sea salt (plus more to taste)
- fresh ground white pepper
- 1 medium yukon gold potato chopped into 1/4-inch pieces ((
- 3 cups young leafy greens ((i used a mix of kale and aru
- 4 - 5 chives or blades of onion grass (minced)
- 1 green onion (sliced thin, for garnish)
- Carbohydrate 0.242557500161546 g
- Cholesterol 0 mg
- Fat 3.22659 g
- Fiber 0.0196500005722046 g
- Protein 0.0129450000043493 g
- Saturated Fat 0.4457775 g
- Serving Size 1 1 generous serving (125g)
- Sodium 218.449500000311 mg
- Sugar 0.222907499589342 g
- Trans Fat 0.0873997500000001 g
- Calories 35 calories
Step-by-step
- Move rack to top of oven and set broiler to high.
- Shave just the roots from onions, leaving core intact so that onion layers stay in place. Halve or quarter any larger onions.
- Arrange on a broiler pan and slide into oven.
- Broil until edges begin to char and onions are tender but still have some bite, about 10 minutes.
- Meanwhile, set a Dutch oven or small stock pot over medium heat.
- Add olive oil, and when hot, add potatoes, 1/2 teaspoon sea salt, and a few twists pepper.
- Sauté potatoes until tender with crisp edges, about 7 - 10 minutes.
- Add white wine, stir 1 minute, and then add broth.
- Bring mixture to a boil, then turn heat to low.
- Taste and add sea salt as needed.
- Working carefully in batches, blend charred onions, broth and potato mixture, and greens until smooth. (I like this soup with some texture, so I blend until the texture is smooth but still flecked with bits of char.)
- Pour back into soup pot and warm over medium-low heat just until mixture starts to steam.
- Heating soup gently is the best way to maintain its emerald green hue.
- Ladle into bowls and garnish with shaved Parmesan, minced onion grass or chives, thinly sliced green onions, and several twists white pepper.
A Springtime Symphony in a Bowl: My Simple Spring Onion Soup
Spring has sprung, and with it comes a bounty of fresh, vibrant ingredients. For me, nothing signals the arrival of warmer weather quite like the first spring onions. Their delicate sweetness and bright green color instantly lift my spirits and inspire culinary creativity. This year, I decided to celebrate the season with a simple yet elegant spring onion soup, and I’m so excited to share the recipe with you.
The beauty of this soup lies in its simplicity. The process is straightforward, allowing the natural flavors of the spring onions to take center stage. I started by roasting the onions under the broiler, a technique that brings out their inherent sweetness and creates a lovely char. This adds a delightful depth of flavor that elevates the entire dish. The combination of roasted onions, creamy Yukon Gold potatoes, fragrant white wine, and tender young greens creates a harmonious blend of textures and tastes. It’s a symphony of spring in every spoonful.
I’ve always loved the versatility of this recipe. Feel free to experiment with other spring vegetables. Green garlic, garlic scapes, or even ramps would be delicious substitutions, adding their own unique nuances to the soup. The possibilities are endless! This year, I opted for a mix of kale and arugula for the greens, providing a slightly peppery bite that complements the sweetness of the onions perfectly. The addition of shaved Parmesan cheese adds a touch of salty richness, while a sprinkle of fresh chives adds a vibrant pop of green and a subtle oniony flavor. A few twists of white pepper round out the flavor profile, adding a touch of spice without overpowering the delicate taste of the spring onions.
Beyond the ingredients, the key to a truly exceptional spring onion soup is the gentle simmering process. This ensures that the soup retains its vibrant emerald green color. The slow cooking allows the flavors to meld beautifully, creating a rich and deeply satisfying broth. There is nothing quite as heartwarming and comforting as a bowl of this soup on a cool spring evening. It's the perfect way to celebrate the season's first harvests.
This soup is more than just a recipe; it’s a celebration of spring, a testament to the simple joys of fresh, seasonal ingredients. It's a recipe I'll cherish and make again and again, each time savoring the delicious flavors and the sense of renewal that comes with the season. It’s a dish I can happily share with friends and family, a warm embrace in a bowl. And it’s the perfect reminder that even the simplest ingredients can create something truly extraordinary.
I hope this recipe inspires you to embrace the beauty and abundance of spring. So grab your favorite pot, gather your ingredients, and let’s create some magic together in the kitchen. Let the aroma of roasted onions and fresh herbs fill your home, and savor the exquisite taste of this springtime soup.
Making this soup is a truly therapeutic experience. The process itself is a slow, gentle dance in the kitchen, a mindful creation from start to finish. And the final result is something truly special—a nourishing and delicious soup that feels both comforting and celebratory. I encourage you to make it your own. Experiment with different greens, try various cheeses, add a splash of cream for extra richness. The possibilities are truly endless, and that’s what makes it so enjoyable.
This recipe is more than just a meal; it’s a memory. It’s a reminder to take the time to appreciate the simple pleasures, to savor the moments, and to embrace the beauty of the changing seasons. So, let’s make some spring onion soup and celebrate the arrival of spring together!
