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Creamy Spring Onion Soup

Photo: © John Kernick
Yield 8
This fresh-tasting soup can be prepared with scallions or green garlic (which is harvested before the cloves have matured and has a subtle garlic flavor). A swirl of buttermilk mixed with fresh goat cheese at the end adds a nice tang.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 4 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

How to Make It

  1. 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.

  2. Working in batches, puree the soup in a blender and return it to the pot. Season with salt and white pepper.

  3. 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.