Spring Onion Soup
Thursday, April 07, 2011While growing up, I didn't know anything beyond Tomato Soup :) That is because, Indian cuisine isn't very large on soups. There isn't anything beyond a Dal Shorba or a Tamatar Shorba at most Indian restaurants.
Ofcourse, now with growing diversity, frequent travels & constant media exposure, we are better aware of different cusines across the world.
I have a thing for soups. Not the rich creamy variety, but simple homemade ones packed with loads of nutrition & flavour.
Ofcourse, now with growing diversity, frequent travels & constant media exposure, we are better aware of different cusines across the world.
I have a thing for soups. Not the rich creamy variety, but simple homemade ones packed with loads of nutrition & flavour.
I had a bunch of Spring Onions, & not wanting to make what I usually do with these, I found this recipe on Martha Stewart's website. This one's fairly simple to make & takes just about 15 mins.
I love adding milk to my soups as it gives a nice creamy texture. If you don't want to add milk, add more stock or cream if you would like to.
You Will Need:
- A bunch of Spring Onions - Approximately 2 cups when chopped
- 1/2 cup Milk
- A little more than 1 cup of Vegetable Stock/Water
- Minced Garlic - 1 tsp
- 1/2 tsp cracked black pepper
- 2 tsp Butter
- Salt as per taste
How To:
- Heat butter in a sauce pan, Add garlic & chopped spring onions. Saute for about 3 mins or until the spring onions are cooked. Don't allow spring onions to change color. Turn off the stove, Set aside & allow it to cool
- Gring spring onions into a smooth paste adding little water. Strain & transfer to a cooking pot.
- Bring the pot to a boil, Add milk & vegetable stock & allow it to heat gently. Season with salt & freshly cracked pepper.
Serve HOT with a crusty bread of your choice. Add a dash of cream, if you want some .. Enjoi !!!
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