This soup was created when I harvested a large globe onion from our community garden, with all the beautiful greens still attached. Most onions purchased at the grocery store have had the greens removed and are then cured for long term storage. While you could use a storage onion along with scallion greens, using a spring onion shows what #RoottoFruit cooking should be.
Why Make It
I love this soup because the onions are front and center, when usually they are just included as a background note. Instead, small amounts of summer squash, peas and herbs are added for complexity.
Also, its a great soup to make ahead and freeze!
What to Expect
This soup is really vibrant – from the color to the flavor.
- For a simple soup, I found the flavor to be surprisingly complex. I think the combination of the cooked bulb section plus the barely cooked greens added a lot to this soup.
- The texture can be thin or thick, depending on how much water/stock you use. With the amounts given below, the texture will be right in between. You can also make it chunky or really smooth. Puree the ingredients in a blender for a really smooth consistency or use an immersion blender for a slightly more chunky end product.
I have made two versions of this soup, both of which I loved: 1) garnish with creme fraiche mixed with a little lemon juice and zest, mint and olive oil and proceed to eat it with a whole loaf of bread Or 2) serve along side white rice, chile tempeh (literally just saute tempeh and toss in some chile powder), charred corn and lime. Both were really delicious but I liked the soup so much I could have just eaten it without any garnish.
Spring Onion Soup (adapted from Plenty More)
makes 4-6 servings
Recipe notes: 1) you can serve this hot, room temperature or chilled, making it a great soup for any time of year; 2) I used parsley as the fresh herb addition when I garnished it with creme fraiche and then cilantro when I garnished it with tempeh, but I think basil or tarragon would be great as well.
- 2 tablespoons unsalted butter
- 1 large globe onion with greens attached (about 1 pound), bulb cut into 1/2″ dice and greens roughly chopped (I had about 2-1/2 cups of chopped onion and about 3 cups of chopped greens)
- 1 medium (6-8 oz) zucchini or summer squash, cut into 1/2″ dice
- 3 large garlic cloves, minced
- 2-1/2 to 3 cups vegetable stock or water
- 1 bay leaf
- 1 cup frozen peas
- 1-2 tablespoon fresh herbs (see recipe note)
- Salt and freshly ground black pepper
- See “Variation” section above for garnish ideas
- Heat butter in a Dutch oven over medium heat until foaming has subsided. Add the onion bulb and zucchini, along with 1 teaspoon sea salt and pepper to taste, and cook, stirring occasionally, until softened and just lightly browned, about 10 minutes. Add the garlic and cook, stirring often, until fragrant, about 1 minute. Add the stock and bay leaf, cover, and bring to a simmer and cook for 10 minutes. Remove the cover and add the onion greens and peas and simmer for another 2-3 minutes, or until the onion greens are just soft. Remove from heat, add fresh herbs (start with 1 tablespoon) and puree using an immersion blender (easier but you won’t get a really smooth texture) or transfer to a blender in a couple batches (more time consuming but you get a smoother texture). Taste and adjust seasoning as needed, adding the additional tablespoon of herbs if desired. Serve immediately or cool to room temperature before storing in an air-tight container in the refrigerator. Garnish ideas are listed above in the “Variation” section.