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Spring onion soup can be a simple broth or a heavier soup with cream, potatoes, or yogurt. It can be served with croutons, yogurt, or sour cream. In the US, spring onions are a separate variety with a larger bulb and sharper flavor. A simple recipe involves frying spring onions in olive oil, boiling them in broth, and pureeing the soup. Cream-based versions use cream, sour cream, or buttermilk with added potatoes, leeks, garlic, or yellow onions.
Spring onion soup is a dish that highlights the flavor of spring onions or uses them as one of its main ingredients. The soup can be a very simple, thin broth made with stock and spring onions, or it can be much heavier and include cream, potatoes, or yogurt. The flavor of spring onions is often paired with similar vegetables, such as yellow onions or leeks, to provide more depth. In some cases, spring onions are used in place of pure onions to help tone down the taste of a dish, making it possible to create milder versions of meals like French onion soup. Depending on the ingredients, a finished spring onion soup can be served with croutons, yogurt, sour cream or other side dishes.
In the United States, a spring onion is generally considered a separate allium variety from a green onion or shallot. The bulb at the end of a spring onion is usually larger than a shallot and the flavor is sharper, being closer to a yellow onion. A spring onion has two portions that can be used in cooking, the crisp white bulb and pale lower end of the leaves and the more stringy tops of the green leaves. The white portion is almost always used for spring onion soup, while the green portion is sometimes added as a side dish at the end of the recipe. Both portions are edible, with the green leaves having a much more subtle flavor than the white area.
One of the simplest recipes for spring onion soup that accentuates the flavor of spring onions is made by frying chopped and cleaned spring onions in olive oil. Once they have become translucent, the onions are boiled for a while in vegetable or chicken broth and some water. After the flavors meld, the broth is placed in a food processor or blender and the entire soup is pureed in a thick liquid that can be served in a bowl and drizzled with olive oil.
The strong taste of spring onions has led to some recipes that create a cream-based spring onion soup to help smooth out the flavor. Spring onions are typically fried until soft and then added to stock along with cream, sour cream, or buttermilk before being reduced to make a hearty soup. Potatoes can be added for thickness, and it’s not uncommon to find leeks, garlic, or yellow onions used in large quantities.
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