Spring Onion Soup

Spring onions look like scallions but have a larger, rounder bulb. If they are unavailable, use yellow onions.

  • Prep:
  • Total Time:
  • Servings: 4
Spring Onion Soup

Source: Martha Stewart Living, March 2009

Ingredients

  • 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
  • 1 1/4 cups homemade or low-sodium store-bought chicken stock
  • 2 cups water
  • 8 pieces crisp flatbread, for serving

Directions

  1. Heat oil in a large pot over medium-high heat. Add onions, and cook, stirring occasionally, until translucent but not brown, about 15 minutes.

  2. Stir in salt, stock, and water. Bring to a simmer, and cook for 15 minutes.

  3. 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.

  4. Divide soup among 4 bowls, drizzle with oil, and serve with flatbread on the side.

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