Green onion soup celebrates the milder, fresher side of the allium family. Scallions have a gentle, grassy flavor that's completely different from their pungent cousins, making for a soup that's light and springlike.
This soup uses both parts of the green onion - the white bulbs for the base and the green tops for a vibrant garnish. A hint of ginger adds warmth while sesame oil brings an Asian-inspired finish.
Using Green Onions
- White parts: Stronger, cook first
- Green parts: Milder, add at end
- Both: Different textures and flavors
- Fresh is key: Wilted scallions won't work
Tips for Best Results
- Use fresh, firm scallions
- Don't overcook greens - they turn brown
- Potato adds body without flour
- Finish with sesame oil off heat
Serving Suggestions
- Sliced green onion tops
- Sesame seeds
- Chili oil drizzle
- Spring appetizer
Green Onion Soup
Fresh soup with vibrant scallions.
Nutrition per serving
125Calories
5gProtein
12gCarbs
7gFat
2gFiber
3gSugar
Ingredients
Instructions
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Prep onions. Slice white parts. Thinly slice green parts and reserve for garnish.
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Cook base. Melt butter in a pot over medium heat. Add white parts and ginger. Cook 3 minutes. Add potato and broth.
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Simmer. Bring to a boil, then reduce heat. Simmer 15 minutes until potato is tender.
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Finish. Blend until smooth. Stir in sesame oil off heat. Season with salt and pepper. Serve topped with green onion tops and sesame seeds.
Recipe Notes
- More body: Add another potato.
- Asian style: Use chicken broth, add soy sauce.
- Spicy: Add chili oil or red pepper flakes.
- Storage: Refrigerate 3 days. Best fresh.
