Green onion soup celebrates the milder, fresher side of the allium family. Scallions have a gentle, grassy flavor that's completely different from their pungent cousins, making for a soup that's light and springlike.
This soup uses both parts of the green onion - the white bulbs for the base and the green tops for a vibrant garnish. A hint of ginger adds warmth while sesame oil brings an Asian-inspired finish.
Using Green Onions
- White parts: Stronger, cook first
- Green parts: Milder, add at end
- Both: Different textures and flavors
- Fresh is key: Wilted scallions won't work
Tips for Best Results
- Use fresh, firm scallions
- Don't overcook greens - they turn brown
- Potato adds body without flour
- Finish with sesame oil off heat
Serving Suggestions
- Sliced green onion tops
- Sesame seeds
- Chili oil drizzle
- Spring appetizer
Green Onion Soup
A fresh, light soup featuring vibrant scallions and spring vegetables. Bright and refreshing.
Nutrition per serving
125 Calories
5g Protein
12g Carbs
7g Fat
2g Fiber
Ingredients
Instructions
- . Reserve green tops for garnish.
- . Cook whites with potato.
- . Add broth and simmer.
- . Blend. Garnish with green tops.
Recipe Notes
- More body: Add another potato.
- Asian style: Use chicken broth, add soy sauce.
- Spicy: Add chili oil or red pepper flakes.
- Storage: Refrigerate 3 days. Best fresh.