Spring onions… green onions, salad onions, green shallots, onion sticks, long onions, baby onions, precious onions, syboes. No matter what you call them, they are delicious in a soup. Especially when masterchef Ottolenghi is involved.
700g spring onions (a large variety with a thick bulb, if possible)
40g unsalted butter/dairy-free margarine
50ml olive oil, plus extra to finish
2 whole medium garlic heads, cloves peeled and halved lengthways
3 bay leaves
300g frozen peas
1 medium zucchini, diced
1.3 litres of good quality vegetable stock
80g parsley leaves, roughly chopped
20g mint leaves, roughly chopped
Grated zest of ½ lemon
Salt and black pepper
1. Cut the white of the spring onions into 1.5cm-long slices and the green into 2.5cm-long segments.
2. Melt the butter/margarine in a large saucepan.
3. Add the oil, white spring onion slices, halved garlic cloves and some salt and pepper, and sauté on moderate heat for 10-15 minutes, until the vegetables are soft.
4. Add the green spring onion segments and the bay leaves, cook for about 10 minutes.
5. Add the peas and courgette, and cook for another five minutes.
6. Remove half the vegetables from the pan and set aside.
7. Cover the remaining vegetables with the stock, bring to a boil and simmer for three minutes.
8. Remove the bay leaves, add the parsley and blitz in a food processor or with a hand-held blender.
9. Return the reserved vegetables to the pan and warm up gently.
10. Transfer the soup into individual bowls, sprinkle with chopped mint and lemon zest, and finish with a drizzle of oil.
SOURCE: Yotam Ottolenghi in The Guardian