Creamy Spring Onion Soup
2015-11-12 13:10:50
Serves 8
This fresh-tasting soup can be prepared with scallions or green garlic (which is harvested before the cloves have matured and has a subtle garlic flavor). A swirl of buttermilk mixed with fresh goat cheese at the end adds a nice tang.
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Total Time
1 hr
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 bunches scallions—white and tender green parts cut into 1-inch lengths, green tops thinly sliced
- 4 leeks, white and tender green parts only, thinly sliced
- 1 fennel bulb, thinly sliced
- 1 onion, thinly sliced
- Salt and freshly ground white pepper
- 2 cups dry white wine
- 3 cups water
- 2 cups heavy cream
- 3/4 cup buttermilk
- 2 ounces fresh goat cheese (1/4 cup), softened
Instructions
- 1.In a large pot, heat the oil. Add the white and tender green parts of the scallions, along with the leeks, fennel and onion; season with salt and white pepper. Cook over low heat, stirring, until the vegetables begin to soften, 15 minutes. Add the wine and boil over high heat until reduced to a few tablespoons, 12 minutes. Add the water and cream and bring to a simmer. Cook until the vegetables are very tender and pale green, 15 minutes. Add the scallion green tops and cook just until softened, 2 minutes.
- 2.Working in batches, puree the soup in a blender and return it to the pot. Season with salt and white pepper.
- 3.In a medium bowl, whisk the buttermilk with the goat cheese. Ladle the soup into shallow bowls, drizzle with the creamed goat cheese and serve.
Notes
- Make Ahead
- The soup and creamed goat cheese can be refrigerated separately overnight. Reheat the soup before serving.
- SUGGESTED PAIRING
- A light, lemony Chardonnay is lovely here.
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Creamy Spring Onion Soup