Saturday, February 5, 2011

Spring Onion Soup

Spring Onion Soup is a very mild soup. It can soothe any soul!
Every sip gives you the fresh ginger and slight garlic taste and a nice crunch of spring onions. Personally I think this combination totally rocks!

I got this recipe online. You can also go to the site below to check out the soup in its original form, as I have tweaked it slightly to our liking. Am sure it tastes equally good both ways. The only change I have made is substantially reduced on the butter and added some dried herbs and chilly flakes. 

Here is how I made it.

Serves: 4 to 5 people
Level: Easy
Adapted from:

2 cups spring onions, finely chopped
1 tsp fresh ginger, grated
1 tsp fresh garlic, grated
3/4 tblsp butter
Pinch of salt
1 tsp pepper

For white sauce:
1 tblsp butter
2 tblsp all purpose flour/maida
3 cups milk, I used 2%
1/4 tsp sugar
Salt as per taste
1 tsp red chilly flakes
1/2 tsp dried herb, I used oregano

Step 1 - Let us prep the spring onions first. In a medium sized pan, heat 3/4th tblsp butter. When it starts slightly bubbling, add in the grated ginger and garlic. Saute till they slightly change color. Do not let this burn. 

Step 2 - Add in the chopped spring onions and saute for 3 to 4 mins till they slightly wilt. We dont want to completely cook these. They have to retain their shape and crunch. Add salt and pepper. Mix well. Keep aside in a plate.

Step 3 - Lets get to the white sauce now. Take a pot and heat 1 tblsp butter in it. As soon as it melts, lower the heat and add in the all purpose flour, stirring continuously till it slightly changes to a light brown color. Again, do not let this burn or stick to the bottom of the pan.

Step 4 - Add in the milk, slowly and steadily, stirring continuously. Make sure there are no lumps. Add in the sugar, red chilly flakes, oregano and the spring onions from step 1 and 2. Mix well. Adjust taste by adding salt and pepper.

Serve piping hot.
I served this soup with some rustic sourdough bread for dunking. A great combo deal!

To avoid lumps in your white sauce, use a whisk and stir briskly when you add the milk. Add milk really slowly.

You can add green chillies in step 1 to spike the soup up a bit.

Dont keep boiling the soup for too long. The spring onions might just lose their texture.

Once the soup starts cooling, it will thicken because of the all purpose flour. Just add in some water to thin it and bring it to a boil. As fresh as new!

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