Sweet spring onions — not to be confused with scallions — are simply onions that are pulled in the spring to thin out onion beds. They look like large scallions with thick stalks and bulbs that are 2 to 3 inches across. About half of the stalks should be removed, but don’t throw them out. Tuck them in the freezer for stock. Combine the rest of the spring onions with watercress, peas, and parsley in a sprightly soup with a pretty green color.
|2||stalks celery, thinly sliced|
|Salt and pepper, to taste|
|1||medium potato, peeled and diced|
|4||cups chicken or vegetable stock|
|1||cup frozen peas|
|1||bunch watercress, cut into 2-inch lengths|
|1||cup packed parsley leaves|
|Juice of 1 large lemon|
|¼||cup sour cream (for
|Chopped chives (for
1. Trim away all but 5 inches of the onion stalks, and thinly slice the bulbs and remaining stalks.
2. In a soup pot over medium-low heat, melt the butter. Cook the spring onions, celery, salt, and pepper, stirring often, for 7 to 8 minutes, or until softened.
3. Add the potatoes and stock. Bring to a boil, lower the heat, and simmer for 5 minutes. Add the peas and watercress, and cook 4 minutes more. Turn off the heat and stir in the parsley.
4. Puree the soup in a blender until smooth. Return to the pot and stir in the lemon juice. Heat, stirring occasionally, until the soup comes to a boil. Taste for seasoning and add more salt and pepper, if you like.
5. Ladle the soup into each of 4 bowls and add a spoonful of sour cream and chives. Sally Pasley Vargas