Spring Onion Soup
· 2 cup(s) green onions, chopped
· 2 tablespoon(s) unsalted butter
· 1 tablespoon(s) olive oil
· 1 (about 1 cup) medium onion, chopped
· 3 can(s) (14 1/2-ounce) vegetable broth
· 1 tablespoon(s) lemon juice
· 1/4 teaspoon(s) salt
· 1/4 teaspoon(s) pepper
· 5 slice(s) French bread, 1/4-inch-thick(5 slices of Gruyère cheese, in case you want to use it.)
· 1 clove(s) garlic, peeled and halved/ or use mince garlic in oil.
1. Blanch the Green Onions: Fill a large bowl with water and ice and set aside. Bring a large pot of salted water to a boil, add green onions, and blanch for 1 minute. Transfer onions to the prepared ice bath to cool. Drain and set aside.
2. Make the soup: Preheat oven to 450 degrees F. Heat 1 tablespoon butter and olive oil in large saucepan over medium heat. Add the onion and cook until golden -- about 8 minutes.
3. Add the broth, bring to a simmer, and cook for 20 minutes. Stir in the lemon juice, salt, pepper, and remaining butter.
4. Rub bread slices with the garlic, or use about 1 t. of minced garlic per slice, place on a baking sheet, and toast in oven for 4-6 minutes. (If using the cheese, place on toast after 2 minutes, bake 4 minutes, more.) Watch carefully so the toast doesn't burn. Add the green onions to the warm soup, divide equally among bowls, and top with toast. Serve immediately.
I don't know it if the soup helped Bob feel better, but it sure was good.
What's cookin' at your house?,