- Chop up a big bunch of spring onions, keeping the white and green separatish.
- Melt some butter in a pan on a lowish heat and add the whites.
- When they've become translucent, add the green and some garlic and let it all soften.
- Keep it going for fifteen minutes or so.
- Season, add a little water, then whiz.
- You may want to add some milk or cream, but I did not.
- Serve with the crunchiest bread you can find.
Tip: Don't let anything brown.Taste your onions before whizzing to make sure you've cooked off any raw flavours.
Just made this soup. Very easy to make - probably the simplest of the series so fat, and the result was delicious. I made this without milk or cream, and none was necessary as it had its own creamy texture. A big success.
ReplyDeleteYes, I too found it creamy without cream! Glad it was a success. What bread did you have with it?
ReplyDeleteI didn't have any bread with it, as I made it too late to be able to go out and buy any bread. So I just ate it with a spoon!
ReplyDeleteYou are wise beyond your years, David.
ReplyDelete