I’ve always associated soups in the past as being a cure for
bad colds or something you’d order at a Chinese restaurant (and my favorite
being, off course ‘Chicken sweet corn’ soup).
I’ve always heard of the benefits of soup but was too damn
lazy to make them in the past.
Today being a Sunday, I thought why not try. And I found
this real simple recipe by Martha Stewart http://www.marthastewart.com/353233/spring-onion-soup.
Trust me even you men out there can try a hand at this one. And believe it or
not, its actually TASTY. Yes it is healthy and tasty, who’d have thought that
Spring Onion Soup
- Prep Time 10 minutes
- Total Time 60 minutes
- Yield Serves 4
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 pounds spring onions (or yellow onions), trimmed and thinly sliced
- 2 1/2 teaspoons coarse salt (or to taste)
- 1 1/4 cups homemade or low-sodium store-bought chicken stock (or soup cubes)
- 2 cups water
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 or a little cream, and serve with flatbread on the side.
