Spring onion soup with green oil

Spring onion soup with green oil

A seasonal twist on leek and potato, this spring onion soup has a fresher flavour. Show off by decorating it with a vibrant green oil and a crispy spring onion topping.

Spring onion soup with green oil

Scallops with ginger and spring onion oil also make an impressive starter.

  • Serves icon Serves 2
  • Time icon Hands-on time 30 min

A seasonal twist on leek and potato, this spring onion soup has a fresher flavour. Show off by decorating it with a vibrant green oil and a crispy spring onion topping.

Scallops with ginger and spring onion oil also make an impressive starter.

Nutrition: Per serving

Calories
390kcals
Fat
26g (2.9g saturated)
Protein
5.5g
Carbohydrates
28g (8.3g sugars)
Fibre
5.4g
Salt
2g

Ingredients

  • 3 bunches spring onions
  • 1 tbsp olive oil
  • 3 garlic cloves, finely sliced
  • ½ tsp mustard powder
  • 1 medium potato, finely sliced
  • 600ml vegetable stock
  • 100ml vegetable oil, plus extra for frying
  • 10g parsley
  • 50ml milk (or more veg stock)
  • Squeeze lemon juice
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Method

  1. Set aside 3 spring onions and slice the rest. Heat the olive oil in a pan and fry the sliced spring onions, garlic, a pinch of salt and the mustard for 5 minutes. Add the potato, cook for 4 minutes, stirring often, then pour in the stock and simmer for 20 minutes.
  2. Meanwhile, halve the reserved spring onions. Roughly chop the green parts, then whizz in a small blender with 100ml veg oil until bright green. Pour into a sieve set over a small bowl and leave to drip through.
  3. Shred the white parts into fine strands. Pour enough veg oil into a small pan to cover the base, heat until shimmering hot, then fry the spring onion whites until golden and crisp. Drain on kitchen paper and season with salt.
  4. When the soup is ready, add the parsley, take off the heat and whizz with a stick blender until smooth, adding milk or stock to thin it out. Season to taste with salt, pepper and lemon juice. Serve with a drizzle of the green oil and the spring onion ‘hay’.

Nutrition

Calories
390kcals
Fat
26g (2.9g saturated)
Protein
5.5g
Carbohydrates
28g (8.3g sugars)
Fibre
5.4g
Salt
2g

delicious. tips

  1. Don’t waste it Leftover spring onion oil keeps vibrant for a few days chilled (or freeze for up to a month).

Buy ingredients online

Recipe By

Pollyanna Coupland

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