Green Garlic and Spring Onion Soup
I made this soup a few nights ago – it had gotten pretty late in the evening, and we were all hungry, but I didn’t really have anything planned for dinner. Miss Thing had had a friend spend the night, and stay for the day, and somehow day had turned in to late evening, and then we all realized that we hadn’t eaten very much that day.
It was already after 8, which made it too late to run and pick up a pizza from our favorite pizza place, and really too late for anything very involved. After some hemming and hawing I finally settled on making this soup, the idea for which I’d been kind of kicking around in my head for a few days, because I really wanted to make a dish that really highlighted the unique flavor of the green garlic.
The soup was a big hit. Mr. Man loved it, and even Miss-I-hate-soup-Thing loved it, putting away two bowlfuls herself, and it was easy to throw together.
- 4 Onions; diced
- 3 Shallots; diced
- 4 cloves Garlic; minced
- 1 quart Scrap Stock or other broth
- 2 cups Heavy Cream
- 1/4 cup White Wine
- 1/4 Cup Italian Parsley; finely chopped
- 2 bunches Green onions; sliced – divided
- 4 Green Garlic; sliced – divided
- 1 tbs Butter
- 1 tbs Olive Oil
- Kosher Salt
- Over Medium heat, In a large, heavy dutch oven or stock pot, melt the butter and olive oil together
- Add the onions and Shallots and saute until lightly carmelized
- Add in the garlic, half of the green onions, and half of the green garlic. Reserving the other halves.
- Saute until green garlic and onions soften
- Add the white wine and cook for a minute or two before adding the stock.
- Bring the stock to a low simmer.
- Remove from heat and stir in the Cream, remaining Green garlic and Green Onions, parsley, and kosher salt to taste.