© John Kernick
Creamy Spring Onion Soup
- ACTIVE: 30 MIN
- TOTAL TIME:
- SERVINGS: 8
2 tablespoons extra-virgin olive oil
4 bunches scallions—white and tender green parts cut into 1-inch lengths, green tops thinly sliced
4 leeks, white and tender green parts only, thinly sliced
1 fennel bulb, thinly sliced
1 onion, thinly sliced
Salt and freshly ground white pepper
2 cups dry white wine
3 cups water
2 cups heavy cream
3/4 cup buttermilk
2 ounces fresh goat cheese (1/4 cup), softened
- In a large pot, heat the oil. Add the white and tender green parts of the scallions, along with the leeks, fennel and onion; season with salt and white pepper. Cook over low heat, stirring, until the vegetables begin to soften, 15 minutes. Add the wine and boil over high heat until reduced to a few tablespoons, 12 minutes. Add the water and cream and bring to a simmer. Cook until the vegetables are very tender and pale green, 15 minutes. Add the scallion green tops and cook just until softened, 2 minutes.
- Working in batches, puree the soup in a blender and return it to the pot. Season with salt and white pepper.
- In a medium bowl, whisk the buttermilk with the goat cheese. Ladle the soup into shallow bowls, drizzle with the creamed goat cheese and serve.
A light, lemony Chardonnay is lovely here.