There is something so very lovely about spring vegetables. More often than not I like them straight-up, sprinkled with sea salt and drizzled with olive oil. I love the 'green-ness' of them and the tender bite. I think this soup retains what I like so much about them.
Cipollini onions are flat, round little onions also known as the 'Italian spring onion'. They can be buggers to peel, but once they are, they add a sweetness I like enough to put up with ornery onion skins.
Spring Vegetable Soup
Printable Recipe
Ready In: 30 minutes
Serves 4 as a main course or 6 for a starter
2 green or spring onions - sliced
2 cipollini onions, sliced thinly
1 large shallot - sliced thinly
1 clove garlic - minced
6 cups vegetable or chicken stock
1 cup asparagus spears - cut into 1 to 2 inch lengths
1 cup sugar snap peas
8 ounces baby button mushrooms - cut in half
sea salt to taste
1/2 teaspoon dried mint (optional)
Pour stock into a medium stock pot and add onions and garlic. Bring just to a boil, reduce heat so stock is simmering.
Add asparagus, peas, mushrooms and mint. Stir once and cook for 20 minutes or until asparagus is tender. Serve.
1 comment:
I have been on a soup lately, although I will confess it is the Campbell's sort of kick. SOmetime I just have to have the child familiar flavors. This soup is wanting me to get a spoon to dive in.
Post a Comment