"Spring" Onion Soup with Scallion Oil & Feta
 
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • Scallion Oil:
  • 2 bunches scallions, dark green part only
  • 1 cup extra-virgin olive oil
  • Soup:
  • 2 tablespoons extra-virgin olive oil
  • 2 pounds spring onions or yellow onions, thinly sliced (yields about 4 cups sliced)
  • 2 bunches scallions, white and light green part only, chopped (yields about 1.5 cups)
  • 1 teaspoon kosher salt, plus more to taste
  • 2 cups low-sodium, organic vegetable stock
  • 2 cups water
  • Freshly ground black pepper to taste
  • ½ cup feta cheese
Instructions
  1. Scallion Oil:
  2. Bring large pot of water to a boil. Have a large bowl of ice water nearby. When water boils, drop in scallions and blanch for 30 seconds. Remove scallions from water with tongs and drop in ice bath.
  3. When scallions are thoroughly chilled, drain them and squeeze dry. Roughly chop the blanched scallions. Place scallions in blender, puree for 20 seconds. With the motor running, slowly add the olive oil. Scrape down sides of blender as needed and puree until well blended.
  4. Pour mixture through a fine mesh sieve into a bowl. Set aside.
  5. Soup:
  6. Heat oil in a large pot over medium heat. Add onions, and cook, stirring occasionally, until translucent but not brown, about 15 minutes.
  7. Stir in salt, stock, and water. Bring to a simmer and cook for 15 minutes.
  8. Remove from heat and let cool for 20 minutes. Working in batches, puree in a blender, starting on low speed and gradually increasing to high, blending until soup is smooth.
  9. Divide soup among 4 bowls, drizzle with the scallion oil, and top with feta cheese. Serve with toast or gluten-free crackers, if desired.
  10. NOTE: The scallion oil will have a strong olive oil flavor which I think goes nicely with the soup. If you'd prefer a more neutral flavor, use a neutral-tasting oil like canola or safflower oil.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/spring-onion-soup-with-scallion-oil-feta/