I can never use all of my green onions. You just never need that many green onions, and in my farmhouse delivery, there's typically a large bunch. This last week, there was a bunch of green onions AND a bunch of spring onions, which are quite close cousins. I do love their flavor, so I didn't want to waste them. Sometimes, when I can't think of how to use a vegetable, I just add "soup" to the end of it and google. Because soup is easy, and soup is comforting.
Last night, I made green onion soup. It was easy and delicious. Well... easy except for the part where my blender exploded and me and my kitchen were covered in green onion soup. Twice. I'm still not sure why this happened. Anyway, we had our neighbors over for the first time (not always a great moment to try new recipes) and they liked it too! Best served with a loaf of bread for dipping and extra salt for flavoring.
Green Onion Soup (found here)
4 tablespoons butter
6 bunches green onions, coarsely chopped
Salt and freshly-ground black pepper
5 cups vegetable broth
2 cups small mushrooms, sliced
1/3 cup heavy cream
In a heavy-bottomed soup pot, melt the butter and add the green onions, along with salt and pepper to taste.
Saute for a few minutes, until the onions are softened, then add broth and bring the mixture to a boil.
Reduce heat, cover, and allow to simmer for 10 minutes.
Add 1 cup of the mushrooms. Puree in a food processor or blender until smooth, then put the soup back in the pot.
Add the cream and the remaining mushrooms, and heat gently (do not boil) until the mushrooms are tender.
I'm starting to really enjoy and feel comfortable cooking (as opposed to baking). Particularly with this recipe... I'm actually liking the fact that I don't need to be super precise with my measurements. And I could easily tweak in various ways. I think it could have used a bit of garlic flavor. Which I suppose I'll test out with the spring onions.