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–+ servings
Spring Onion Soup

Spring Onion Soup: A Cozy Bowl of Freshness for Spring

A delightful Spring Onion Soup that showcases seasonal alliums and is both nourishing and easy to prepare.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Can substitute with butter
  • 1 cup Green Garlic Can substitute with regular garlic
  • 1 cup Garlic Scapes Or 4 cloves of regular garlic if unavailable
  • 1 cup Shallots Can substitute with sweet onion or onion
  • 1 cup Celery No direct substitute, but can increase leeks or shallots
  • 1 cup Leeks If unavailable, double the amount of shallots
  • 1 cup Spring Onions Can substitute with scallions or chives
  • 1 cup Fennel Bulb Omit if not available or replace with additional shallots
  • 1 teaspoon Kosher Salt Adjust to taste based on other ingredients
  • 1 teaspoon Black Pepper Can be omitted for a milder soup
  • 1 can Flageolet Beans Can substitute with canned white beans
  • 1 piece Parmesan Rind Can replace with a similar hard cheese rind
  • 4 cups Chicken or Vegetable Stock Best with homemade stock or replace with water and bouillon
For the Finishing Touch
  • 1 cup Garlic Scape Pesto Use store-bought or homemade as an alternative
  • Shaved Parmesan Optional if cheese is not desired

Equipment

  • Dutch oven
  • cutting board
  • knife

Method
 

Step-by-Step Instructions
  1. In a Dutch oven or a heavy-bottomed soup pot, heat 2 tablespoons of olive oil over medium-low heat.
  2. Add the chopped green garlic and garlic scapes to the pot, cooking for 3-4 minutes until fragrant and tender.
  3. Add the shallots, celery, and leeks to the pot. Sauté these vegetables for 10-12 minutes, stirring until they soften.
  4. Increase the heat to medium, then toss in the chopped spring onions and fennel. Season with kosher salt and black pepper, cooking for an additional 5 minutes.
  5. Stir in the flageolet beans with their cooking liquid, the Parmesan rind, and pour in 4 cups of chicken or vegetable stock. Bring to a boil.
  6. Reduce the heat to low and partially cover the pot. Let the soup simmer for 15 minutes.
  7. Remove from heat and stir in the garlic scape pesto until evenly incorporated.
  8. Ladle the soup into bowls and sprinkle shaved Parmesan on top before serving.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 600mgPotassium: 500mgFiber: 6gSugar: 4gVitamin A: 1500IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

This soup is perfect for meal prep; store in an airtight container in the fridge for up to 4 days or freeze for 3 months.

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