Creamy Spring Onion Soup

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

Directions

• 
  
  
  

  
  

  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.

  
  

  
  
  
  


• 
  
  
  
  

  
  

  Working in batches, puree the soup in a blender and return it to the pot. Season with salt and white pepper.

  
  

  
  
  
  


• 
  
  
  
  

  
  

  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.

  
  

  
  
  
  

Share!

Reviews 0