Even with warmer temperatures we all
crave soup from time-to-time! This Spring Onion Soup is a light, tasty dish
that you could eat for dinner or even include on the side of your meal! If you make this dish share it with us on Instagram
or Facebook with
the hashtag #MakeItMonday and maybe you will see your cooking skills featured!
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 pounds spring onions (or yellow onions), trimmed and thinly sliced
- 2 1/2 teaspoons coarse salt
- 1 1/4 cups homemade or low-sodium store-bought chicken stock
- 2 cups water
- 8 pieces crisp flatbread, for serving
Directions
Heat oil in a large pot over medium-high
heat. Add onions, and cook,
stirring occasionally, until translucent but not brown, about 15 minutes.
Stir in salt, stock, and water. Bring to
a simmer, and cook for 15 minutes.
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.
Divide soup among 4 bowls, drizzle with
oil, and serve with flatbread on the side and enjoy!
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