This spring onion soup recipe is so easy to make and will warm the soul after a long hard day. My kids aren’t huge fans of onions and yet they ate their entire bowl, and asked for seconds. That’s a winner in my book!
Here’s what you will need:
- 4 tablespoons of extra-virgin olive oil, plus more for drizzling
- 4 pounds of spring onions (or yellow onions), trimmed and thinly sliced
- 5 teaspoons of coarse salt
- 2 1/2 cups of homemade or low-sodium store-bought chicken stock
- 4 of cups water
- 1 cup of cheese for topping
- 16 pieces of crisp flatbread, for serving
Put a large pot over medium-high heat and heat the oil in it. SautÈ the onions until they are translucent, but donít brown them. This will take about 15 minutes.
Add the salt, chicken stock and water. Stir it and bring the soup to a boil. Bring the mixture to a simmer and cook it for 15 minutes.
Remove the pot from the heat and allow the soup to cool for 20 minutes. You can either serve the soup as it is, or working in small batches, puree the soup in a blender. Start on low speed and increase it gradually until the soup is smooth.
Set out the bowls and divide the soup evenly among them. Drizzle the soup with a bit of oil, sprinkle the desired amount of cheese and serve the flatbread with it.
(Serves: 8)