I planned to make this Spring Onion Soup, or Scallion Soup, if you prefer to call it like this, for a couple of weeks. As it happened, we were finishing the onions I was buying by eating them in salads. Finally yesterday I made the soup. I’m delighted to say that it turned out as I hoped. I love the flavours and the white spring onions look lovely.
Ingredients for 4 servings of Spring Onion Soup:
– 2 bunches of spring onions
– 1 medium potato
– 1 medium carrot
– 60g frozen peas
– 2 spoons of oil
– 1.5l of vegetable stock
– 1/2 tsp mustard seeds
– 1/2 tsp sesame seeds
– 1/4 tsp Juniper berries
– 1 tsp dried Dill
– 1 tsp dried Parsley
– 1 tsp dried Coriander leaf
– 1/8 tsp white pepper
– sea salt, according to taste
Start by washing, peeling, and chopping the potato and the carrot. Chop the vegetables as small as you like them.
Heat the oil over medium heat, on the hob. Meanwhile, wash and peel the spring onions. When the oil is hot, add all the spices, besides the sea salt. Turn down the heat, so the spices will not burn. Stir with a wooden spoon and leave to cook for a minute or so. Toss in the potatoes and carrot cubes and stir. Leave for a few minutes. Stir often so the vegetables do not catch the bottom of the pan. Pour a bit of water and stir.
While the vegetables are cooking, chop the spring onions. Keep the white and light green parts in a bowl. Toss in the green slices of scallions in the pan with the vegetables and stir. Heat the vegetable stock in another pan, until it starts to boil. Pour the hot vegetable stock over the vegetables and stir. Now it’s time to add the white parts of the scallions. This way, they will keep their lovely white colour, and it will contrast with the green of the soup.
Leave to simmer over low to medium heat for 20 minutes. Taste and add salt. Add more spices if you think it’s necessary. I didn’t add more.
The soup is now ready to be enjoyed.
I hope you like my spring onion soup recipe. Have you ever tried a similar soup? Let me know your thoughts.