Spring Onion Soup
This Potato and Spring Onion Soup is ultra creamy and delicious. It's super easy to make and requires minimal ingredients! Chris x
FULL RECIPE POST:
INGREDIENTS
3 small bunches Spring Onions (10.5oz/300g in total)
2lb / 1kg Russets/Maris Pipers, peeled & diced into chunks (weighed BEFORE peeling)
4-5 cups / 1-1.25litre good quality Chicken Stock (can sub veg stock)
1 cup / 250ml Double / Heavy Cream, at room temp (save a few tbsp to serve)
1 cup / 100g Cheddar, grated (or to preference)
2 tbsp Butter
2 cloves of Garlic
2 pinches of Ground Nutmeg
Salt & Black Pepper, to taste
????METHOD????
Slice off the roots from the spring onions and discard. Finely slice the onions then place to one side, saving a few of the dark green slices for garnish.
Melt 2 tbsp butter in a large pot over medium heat then add onions and garlic. Fry until they start to soften and wilt down. Add in potatoes then pour in 4 cups / 1 litre stock.
Add 1/2 tsp salt and 1/4 tsp black pepper (or to taste, can always adjust after) and a couple of pinches of nutmeg. Give it a good stir then pop on the lid, lower heat to a gentle simmer and leave for around 30-35mins, or until the potatoes are very tender.
Scoop out a couple of potato chunks and place to one side for garnish. Blitz with a hand blender then pour in cream, making sure it's at room temp & the stock isn't bubbling hot or it may curdle. If the soup is too thick for your liking steadily add more stock until your preferred texture.
Taste test for seasoning and adjust accordingly. Potatoes suck up salt so you might need more than you think. Serve individual portions with a drizzle of cream, followed by a pinch of grated cheddar, topped with diced potato then finish with green onion slices. Enjoy!
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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White Onion Soup | Easy recipe by BayevsKitchen
White onion soup comes from England and is much easier to make, creamy, or if you prefer, puree soup. But here, unlike other puree soups, the thickening is based on Roux and Béchamel sauce.
Due to the milk in the composition, the soup acquires not only a creamy consistency, but also a creamy, slightly sweet flavor.
The soup is served garnished with cream and finely chopped parsley greens, but can also be served with pan-fried croutons, with olive oil.
Cooking time — 45 minutes overall. Includes 30 minutes of preparation and cooking + 15 minutes unattended.
???? Ingredients:
✔️ 50 g butter
✔️ 4 large onions
✔️ 2 stalks of celery
✔️ 50 grams of whole wheat flour
✔️ 300 ml milk
✔️ 1 tbsp water
✔️ 900 ml chicken stock
✔️ 1/4 nutmeg
✔️ salt
✔️ black pepper
To serve:
✔️ 150 ml cream (10-20% fat)
✔️ Parsley or other favorite herbs
????How to cook:
1️⃣ Cut the onion and celery into small cubes. Take a deep frying pan, pour 1 tbsp of water and add a little butter, heat the pan and add the onions and celery. Cover with a lid and simmer until soft.
2️⃣ Transfer the contents of the pan to a food processor or blender, puree until smooth.
3️⃣ Add the remaining butter to the pan, melt. Add the flour. Constantly stirring, cook the roux (more on that here). Pour in milk a little at a time and stir constantly with a whisk until you have a smooth, thick sauce.
4️⃣ On a separate burner, heat the chicken broth. Pour it into a deep pan with the sauce and add the mashed onions and celery. Bring to a smooth consistency, stirring constantly.
5️⃣ Grate the nutmeg and season with salt and pepper, to taste.
6️⃣ Pour onto plates, serve with cream and finely chopped parsley greens.
???? Check full step-by-step recipe at the bayevskitchen.com/white-onion-soup/
EASIEST vegan sheet pan soup ????
a recipe for cold weather
#vegan #easy #soup #shorts
Creamy Onion Soup | Quick Easy Recipe
Creamy Onion Soup | Quick Easy Recipe
#Creamy onion soup #creamysoup #easyrecipe
Ingredients
1 .Butter 2 tbsp
2. Onion 1 1/2 cup
3. All Purpose Flour 1 tbsp
4. Milk 2 1/4cup
5. Water 1 cup
6. Pepper Powder 1/2 tsp
7. Salt
Easy Potato Leek Soup (no cream, no butter)
Get the Recipe:
⭐️ Creamy, smooth, and with the perfect balance of leek and potato flavor, this potato leek soup is a great lunch and dinner idea, excellent to make ahead.
⭐️ Ingredients
2 tablespoons extra virgin olive oil
1½ pounds leeks about 2 large
1 large white onion
1½ pounds potatoes Yukon Gold
4 cups vegetable broth
3 sprigs thyme
1 bay leaf
1 teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon nutmeg
1 cup full-fat Greek yogurt or dairy-free yogurt
1 tablespoon chives finely chopped
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
ChefSteps Tips & Tricks: Swap Cream with Onion Purée for Better, Brighter Flavor
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