Spring Onion Soup

4 servings

60 minutes

Spring onion soup is the embodiment of freshness and lightness in European cuisine. Its roots trace back to the traditions of French culinary art, where onion soup is considered one of the iconic dishes. This version features the tenderness of spring onions, adding softness and a slight sweetness to the soup. The velvety texture is achieved through careful puréeing, while crispy bread adds a pleasant contrast. Light, nutritious, and warming, it is perfect for a spring lunch. This soup pairs wonderfully with white wine and fresh herbs, enhancing its refined flavor. An ideal dish for those who appreciate simplicity and natural ingredients.

Energy value per serving

• Calories: 237
• Proteins: 6.6g
• Fats: 13.1g
• Carbohydrates: 25.2g

Ingredients

• Olive oil: 2.5 tbsp
• Welsh onion: 900 g
• Coarse salt: 2.5 tsp
• Chicken broth: 1.3 glass
• Water: 2 glass
• White bread: 8 pc

Cooking steps

1. Heat the oil in a large pot over medium heat.

   Required ingredients:

   • Olive oil: 2.5 tablespoons

2. Add the onion and sauté, stirring occasionally, until it becomes translucent but not brown, about 15 minutes.

   Required ingredients:

   • Welsh onion: 900 g

3. Add salt, broth, and water. Bring to a boil and cook for 15 minutes.

   Required ingredients:

   • Coarse salt: 2.5 teaspoons
   • Chicken broth: 1.3 glass
   • Water: 2 glasss

4. Remove from heat and let cool for 20 minutes.

5. Puree in a blender, starting at low speed and gradually increasing to high until a smooth mixture is achieved.

6. Pour the soup into 4 bowls, drizzle with olive oil, and serve with crispy crackers.

   Required ingredients:

   • Olive oil: 2.5 tablespoons
   • White bread: 8 pieces