Green Onion Soup

2015-04-07

This is a very simple recipe with really big results, a spring recipe for those who can't wait for the big onions.

This works with all onion types that have no bulbs or those with bulbs that are too small to store, like bunching onions. Also, if you planted long-day onions here in the southern desert or left some of last year's onions to overwinter outside, better use them as green onions instead of waiting for a bulb that may never come.

INGREDIENTS

This is what you need for 4 servings:

10 large green / bunching onions
S&P
2 qts water or stock

Pic1: green onion soup

Directions

Pic2: slice and dice
Pic3: load up the pot
Pic4: simmer

Pull about 10 green onions.
Cut off the bottom 1” of the plants with the roots.
Keep those for replanting and regrowing the onions.
Wash the onions in cold water.
Remove and discard any leaves that look damaged. Peel off the outermost leaves and cut off and discard the fibrous sleeve at the bottom. All the rest of the onion can be used.
Slice and dice everything.
Rinse in cold water to remove any dirt that was between the leaves.
Add the diced onions to a stock pot with 2 qts of water, chicken or beef stock. (Pic3)
Add S&P to taste.
Bring to boil and simmer 30 min.
Boiling longer will reduce the sharpness of the fresh onion flavor.
Optional:
- Blend all or part of the onions.
  I blended about half. (Pic4)
Serve and enjoy. (Pic1)

Serving suggestions:

Pic5: with queso fresco and avocado
Pic6: with cream, bread with garlic butter

Enjoy even more with some 'queso fresco' and avocado. (Pic6)
If it's too oniony to your liking, add some cream to mellow the flavor. (Pic7)
Serve with toast and garlic butter. (Pic7)

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org