Spring Onion Soup

Name: Spring Onion Soup
Prep time: 10 min
Total time: 60 min
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for drizzling; 2 pounds spring onions (or yellow onions), trimmed and thinly sliced; 2.5 teaspoons coarse salt; 1.25 cups homemade or low-sodium store-bought chicken stock; 2 cups water; 8 pieces crisp flatbread, for serving

3.4

(45)

3 Reviews

By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Prep Time:

10 mins

Total Time:

1 hr

Servings:

4

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

Ingredients

2 tablespoons extra-virgin olive oil, plus more for drizzling
2 pounds spring onions (or yellow onions), trimmed and thinly sliced
2 ½ teaspoons coarse salt
1 ¼ cups homemade or low-sodium store-bought chicken stock
2 cups water
8 pieces crisp flatbread, for serving

Directions

Heat oil in a large pot over medium-high heat. Add onions, and cook, stirring occasionally, until translucent but not brown, about 15 minutes.
Stir in salt, stock, and water. Bring to a simmer, and cook for 15 minutes.
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.
Divide soup among 4 bowls, drizzle with oil, and serve with flatbread on the side.

Originally appeared: Martha Stewart Living, March 2009