SPRING ONION SOUP

INGREDIENTS:

2 tablespoons extra-virgin olive oil
2 lb spring onions, bulbs, greens and roots, chopped (I just used one bunch)
1garlic  clove
Salt and white pepper
1 cup chicken stock
2 cups water

 METHOD:

1. Heat oil in a large soup pot over medium-high heat.
2. Add all the onions and garlic, cook stirring occasionally until translucent, about 15 minutes. Season with salt and white pepper.
3. Add the chicken stock and water. Bring to a boil, lower the heat and simmer for 15 minutes.
4.Remove the soup from heat, and let for a few minutes. Use an immersion belnder to puree until smooth.

This recipe was based on one by http://www.sippitysup.com/. It's certainly one of the simplest out there - basically, get a bunch of spring onions & boil them with some water and stock.

The flavour is almost smokey, and is quite layered – but personally, I wasn’t a big fan of the taste. Also a couple of tips:
1. make sure you have enough at the start and/or keep stirring the spring onions as they're heating. The leafy sections tended to get stuck to the bottom of the pot, but the aroma was beautiful!

2. My stick blender really struggled with pureeing the spring onion pieces. I would recommend chucking it into a food processor instead, so it doesn't turn out as ugly as this guy!