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Spring onions are the vibrant heroes of early-season cooking. Their mild, fresh flavor shines wonderfully in a cozy soup that’s surprisingly easy to make. This recipe pairs the natural sweetness of spring onions with creamy broth, finished off with crisp, herb-flecked croutons.
Ingredients
- 6 spring onions (white and green parts), sliced
- 2 tablespoons unsalted butter
- 1 clove garlic, minced
- 4 cups vegetable or chicken broth
- 1 medium potato, peeled and diced
- ½ cup heavy cream
- Salt and freshly ground black pepper, to taste
- 4 slices of bread, cubed
- 1 tablespoon olive oil
- 1 teaspoon dried herbs (such as rosemary or thyme)
Instructions
Start by warming a large pot over medium heat. Melt the butter and add the sliced spring onions and garlic, stirring often to release their aromas without browning. After a minute or two, pour in the broth and stir. Slip in the diced potato, letting everything come to a gentle simmer. Cover the pot and cook for about 15 minutes, or until the potato is soft.
While the soup simmers, make your croutons. Toss the bread cubes with olive oil and dried herbs, then spread them on a baking sheet. Toast in a preheated 350°F (175°C) oven for 8–10 minutes, until crisp and golden.
Once the potato is tender, turn off the heat and carefully blend the soup until smooth (an immersion blender is perfect for this). Stir in the cream, and rewarm without letting it boil. Season with salt and pepper to taste, and ladle into bowls. Top with the crispy herbed croutons for a satisfying crunch.
This soup is a comforting delight for anyone looking to highlight the simple pleasure of fresh spring produce. It’s not only easy on the stomach but also endlessly adaptable—swap out heavy cream for coconut milk, or use sweet potatoes instead of white. Whether you’re a seasoned cook or just branching out into stove-top creations, this velvety spring onion soup promises to be a crowd-pleaser. Enjoy experimenting with different herbs, garnish options, and textures to make it exactly how you like it.
