Spring Onion Soup
Perfect for early spring when the first shoots are just breaking through the soil, this spring onion soup is the youthful cousin of traditional French onion soup. Note that spring onions look just like scallions, but with bigger white bulbs on the bottom.
- ¼ cup olive oil
- 16 spring onions both green and the white parts, chopped into bite-size pieces
- 4 garlic cloves smashed and finely chopped
- ½ cup flour
- 2 cups dry white wine
- 2 quarts chicken stock
- 1 cup crème fraîche
- 4 ounces fresh goat cheese crumbled into pieces (Coté prefers the fresh goat cheese from Pure Luck Dairy in Texas)
- 4 tablespoons fresh horseradish
- Salt to taste
- Ground black pepper to taste
- Fresh thyme for garnish
- Freshly grated lemon zest for garnish
- In a large saucepan set over medium heat, add the olive oil. When the oil is hot, add the onions, and turn the heat to medium-low. Sauté the onions, stirring occasionally, until caramelized, about 30 minutes, then add the garlic, and cook for about 30 seconds more.
- Sprinkle the flour over the onions, stirring to coat. While continuously stirring, add the wine and the stock, and simmer for about 30 minutes.
- Let the mixture cool slightly. Then blend the soup using either an immersion blender in the pan or a regular blender. Return the blended soup to the pan, set over low heat. Whisk in the crème fraîche, the goat cheese, and the horseradish. Season with salt and pepper to taste. Garnish with fresh thyme and lemon zest.
Adapted from Eden East in Austin, Texas