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Spring Onion Soup
Michael Schlow, Radius-Boston, MA
Adapted by StarChefs


Yield: approximately 4 six-ounce servings

For the Soup:

  • 2 spring onions (cleaned, with whites and greens separated)
  • 2 leeks (cleaned, with whites and greens separated)
  • 1 clove garlic
  • 2 Tablespoons butter
  • ¼ bottle Riesling (dry white wine made from Riesling grapes)
  • ¼ cup dry vermouth
  • 3 cups chicken stock
  • 1 cup heavy cream

For the Paste:

  • 1 cup picked parsley leaves
  • ½ cup spring onion tops (or leek tops), cleaned and chopped

Thinly slice the onion and leek whites to approximately the same thickness, and sweat them in a large rondeau with butter over low heat, being careful not to caramelize the vegetables. Once the onions and leeks are almost translucent, add the sliced garlic and cook until tender. Deglaze with the Riesling and reduce until dry; add the vermouth and cook until almost dry; then, add the chicken stock and heavy cream and bring to a boil. Once the soup boils, turn it down to a low simmer for 20 minutes.

While the onion soup is cooking, Bring a pot of salted water to a boil and blanch the spring onion tops for one minute, then add the parsley and cook for an additional 30 seconds. Remove the onion tops and parsley and plunge them in an ice bath until they are no longer hot. Squeeze out any excess liquid and blend until smooth.

After the soup has simmered for 20 minutes, remove it from the heat. Working in small batches, put equal amounts of the liquid and the onions in the blender and blend until smooth. Pass it through a fine strainer.

To serve, heat up the soup with 4 tablespoons of the parsley/onion puree and mix them with an immersion blender or whisk. At the restaurant, we garnish the soup with a Maine crab flan and crab salad, but at home, something as simple as some picked crabmeat and sliced chives dressed with lemon juice would be perfect.

 


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