Spring Onion Soup Recipe

1

Ingredients

1/4 cup olive oil
6 + spring onions (both green and the white parts), chopped into bite-size pieces
4 garlic cloves, smashed and finely chopped
1/2 cup flour
2 cups dry white wine
2 quarts chicken stock - use 2 qts. water and 4Tab. Better Than Bouillon paste
1 cup crème fraîche - I used Costco size Bellwether
4 oz. fresh goat (optional)
Salt, to taste
Ground black pepper, to taste

Preparation

Step 1

In a large saucepan set over medium heat, add the olive oil. When the oil is hot, add the onions, and turn the heat to medium-low. Sauté the onions, stirring occasionally, until caramelized, about 30 minutes, then add the garlic, and cook for about 30 seconds more.
Sprinkle the flour over the onions, stirring to coat. While continuously stirring, add the wine and the stock, and simmer for about 30 minutes.
Let the mixture cool slightly. Then blend the soup using either an
immersion blender in the pan or a regular blender. (I did not blend)Return the blended soup to the pan, set over low heat. Whisk in the crème fraîche and garnish with the goat cheese--if using. Season with salt and pepper to taste.