Creamy Spring Onion Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 4 bunch(es) 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

Preparation

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.