Green onion cream soup

Name: Green onion cream soup - Elisabeta P.
Ingredients: 2 green onions; 25g butter; 3; 4 potatoes; 500ml milk; 3 tablespoons sour cream; 1 cup chicken broth; fresh parsley; salt and pepper

Soups - Green onion cream soup by Elisabeta P. - Recipia

Creamy green onion soup (simple recipe for the beginning of spring) When green onions start appearing in the markets, I tend to make this creamy soup quite often. It’s one of the quick recipes I prepare when I want something light without much hassle. At the end, a slice of toasted bread on the side and I don’t need anything else. Quick info Total time: 30-35 minutes Preparation time: 10 minutes Cooking time: 20-25 minutes Servings: 3-4 Difficulty: easy Recipe type: vegetable cream soup, suitable for the beginning of spring Ingredients 2 bunches of green onions 25 g butter 3-4 medium potatoes 500 ml milk 3 tablespoons sour cream 1 cup chicken broth fresh parsley salt pepper Preparation method 1. Chop the green onions finely, including the green part, after cleaning them well. 2. In a pot, melt the butter and add the onions to sauté. Stir often. It shouldn’t brown, just soften a bit. 3. Peel the potatoes and cut them into small cubes. Add them to the sautéed onions. 4. Pour the chicken broth over the vegetables. If you don’t have broth, you can use water, but the final taste won’t be as rich. 5. Let everything boil over medium heat for about 15 minutes. The potatoes should be soft, easily pierced with a fork. 6. Remove the pot from the heat. Add chopped parsley (to taste) and the milk. 7. Use an immersion blender directly in the pot or transfer everything to a regular blender. Blend until the soup becomes smooth and creamy. 8. Adjust with salt and pepper. Put the pot back on low heat for another 5 minutes. Stir occasionally. 9. Remove from heat and add the sour cream. If you prefer, you can also add it directly to the bowl. 10. The creamy soup is served warm, with toasted bread. Why I make this recipe often I like it because it has simple ingredients and is quick to make. There’s no need for special techniques, and I can easily adjust the quantities. It’s filling but not heavy, and it uses green onions that appear first in spring. It can be easily adapted if I want to use what I have in the fridge. Tips and variations Tips If you want a smoother creamy soup, blend it more with the blender. If it seems too thick after blending, you can add a bit of hot milk. Using butter gives the soup a richer flavor, but it can also be made with just a bit of oil if you want to avoid dairy. Substitutions Instead of chicken broth, you can use vegetable broth. Sour cream can be replaced with creamy yogurt or omitted if you want a lighter soup. You can add parsley both when blending and fresh for garnish. Variations You can add a clove of garlic along with the onions if you want a more intense flavor. If you want a heartier soup, you can add a small carrot, but the classic recipe doesn’t include it. Milk can be replaced with plant-based milk if needed, although the texture will be different. Serving ideas It goes well with simple croutons or toasted bread cut into cubes. You can sprinkle a bit of fresh parsley or chopped green onions on top. The soup is served immediately while it’s warm. Frequently asked questions 1. Can I use only the white part of the green onions? Yes, but if you use the green part as well, you’ll get a more interesting color and flavor. 2. What do I do if I don’t have chicken broth prepared? You can use hot water, but the final taste will be less intense. If you have broth cubes or concentrate, you can use them diluted. 3. Can I skip the sour cream in the recipe? Yes, if you prefer a lighter version or have lactose intolerance, the soup will still be creamy due to the potatoes and milk. 4. How can I make the soup even smoother? It’s best to use the blender as much as possible, and you can also strain it through a fine sieve if you want a completely smooth texture. 5. Can this soup be frozen? I do not recommend it, as the milk and sour cream can affect the texture upon thawing. It’s better to make as much as you consume right away or within 1-2 days. Nutritional values Approximately, one serving has about 160-180 kcal (without bread), with about 6-7 g of protein, 5-6 g of fat, and 22-25 g of carbohydrates. Values may vary depending on the amount of sour cream used and the size of the potatoes. Storage and reheating The soup can be stored in the refrigerator, in a covered container, for up to 2 days. When reheating, stir gently over low heat to prevent the sour cream from curdling. I do not recommend long-term storage or freezing, as the texture changes. It’s best consumed freshly prepared.

Green onion cream soup

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