Wednesday, June 27, 2012

Spring Onion Soup

I know I have not been trying my hands at soups, and I was in a soup mood today. Wanted to make a nice hot soup for dinner to serve with the Italian Bread loaf that I had baked that day. I was rummaging through my fridge thinking what to make and placed my hands on a bunch of Spring Onions. Okay! Spring Onion Soup it is :) It was perfect with the warm bread. We usually have bread and soup for dinner at least once in two weeks and this made an excellent accompaniment for the warm bread.

Serves 2
Ingredients Required:
Vegetable Broth - 3 Cups (How to make Vegetable Broth?)
Spring Onions - 10 (2 bunches), Finely Chopped (keep the green and white part separately)
White Onion/Any Onion - 1/2 (Finely Chopped)
Minced Garlic - 1 tsp
Salt - as needed
Pepper - as needed
Butter - 1 tbsp

Olive Oil - 2 tbsp
White Bread - 2 slices (cut the crust out, and slice into small cubes)
Minced Garlic - 1 tsp
Bay Leaf - 1
Salt - as needed

How to make?
First lets make the croutons and set them aside.
In a bowl, take the Olive oil, minced garlic, bay leaf and salt. Mix it well with a spoon and set aside for 5 minutes so the flavors blend with the oil.
Drop in the bread cubes in the bowl and give  a good toss, so the bread cubes are coated with oil on all sides.
Heat a frying pan on medium heat, when hot, place the cubes on the pan and fry till golden brown on all sides by tossing gently now and then.
Set aside.

Take a large saucepan and heat the butter.
When the butter has melted, add the chopped onion and the white part of the spring onion and half of the green part of the spring onions.
Add salt and saute till golden brown.
Add the garlic and saute for 2 more minutes.
Add the vegetable stock and allow to simmer for 10 minutes on medium - low heat.

Serve the soup in a bowl, garnish with the chopped green part of the spring onions and the garlic croutons.