I invented this soup after picking up 6 bunches of spring onion on the market for 2 euros. This left me looking for creative ways to use up this tasty vegetable. We like to eat it cold, but it also makes a good warm soup.
| Servings | Prep Time |
| 4-6 people | 10 minutes |
| Cook Time |
| 20 minutes |
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I invented this soup after picking up 6 bunches of spring onion on the market for 2 euros. This left me looking for creative ways to use up this tasty vegetable. We like to eat it cold, but it also makes a good warm soup.
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Ingredients
3 Main ingredients
- 3 bunches spring onions chopped
- 2 large potatoes peeled and roughly chopped
- 1 liter good vegetable stock
Optional, to garnish
- creme fraiche
- spring onions finely chopped
Servings: people
Instructions
- Fry your onions and potatoe in a little amount of oil until they start to soften.
- Add the stock and bring to a gentle simmer.
- Simmer until the potatoes are cooked.
- Blitz until creamy and season to taste.
- Let the soup cool. Serve with a blob of creme fraiche and finely chopped spring onions.
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