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French Spring Onion Cream Soup | Velvety & Delicate
(0)
35 min
Quick
Gurkerl Küche
Eine herrlich samtige französische Jungzwiebel-Cremesuppe mit regionalen Erdäpfeln, feinem Weißwein und Crème fraîche. Vollendet mit knusprig im Backrohr gerösteten Baguette-Croûtons.
Ingredients
Preparation method
Preparation
Wash the spring onions and pat them dry. Cut the juicy green tops into thin rings and set aside for garnish. Cut the white and light green parts into approx. 1 cm pieces. Peel the potatoes and cut into small cubes. Finely chop the garlic cloves.
Cut the baguette into bite-sized cubes of approx. 1.5 cm.
Cooking & blending the soup
Gently heat 15 g of butter and 10 ml of olive oil in a pot. Sauté the white spring onion pieces and chopped garlic over medium heat for 4–5 minutes until translucent, without browning.
Chef's tip
For an especially vibrant green colour, you can cook a handful of the tender green spring onion rings for the last 2 minutes and blend them in.
The croutons stay wonderfully crispy if they are sprinkled fresh onto the soup right before enjoying.
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