Spring Onion Soup
A simple and flavorful spring soup featuring fresh spring onions and a creamy broth.
Ingredients
- 4 cups Chicken Stock (Use homemade or store-bought low-sodium chicken stock.)
- 2 bunches Spring Onions (Thinly sliced, both white and green parts.)
- 3 tablespoons Butter (Unsalted butter.)
- 1 cup Heavy Cream (Optional, for a richer soup.)
- 0.5 teaspoon Salt (Or to taste.)
- 0.25 teaspoon Black Pepper (Freshly ground, or to taste.)
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Instructions
- 1Melt the butter in a large pot or Dutch oven over medium heat. Add the sliced spring onions and sauté until softened and translucent, about 5 minutes.
- 2Pour in the chicken stock and bring to a simmer. Reduce heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
- 3If desired, stir in the heavy cream for a richer soup. Season with salt and pepper to taste. Heat through gently, but do not boil. Serve hot.
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