700 grams spring onions.If there is the kind that have a round onion bulb , this is perfect
80 rams olive oil
a few garlic cloves- upto two heads. I used 3 cloves. Half them lengthwise
3-4 Bay leaves (dafna)
300-400 grams frozen peas
one zucchini, diced
1.3 liters vegetable stock. I used water in which I cooked one onion, 2 carrots, parsley and salt.
80 grams parsley leaves roughly chopped
250 coconut cream
salt and pepper
Instructions
Cut the white of the spring onions into 1.5cm-long
slices and the green into 2.5cm-long segments.
Melt the butter in a large saucepan; add the oil,
white spring onion slices, halved garlic cloves
and some salt and pepper, and sauté on moderate
heat for 10-15 minutes, until the vegetables are
soft. Add the green spring onion segments and the
bay leaves, cook for about 10 minutes, add the
peas and zucchini, and cook for another five
minutes.
Remove half the vegetables from the pan and set
aside. Cover the remaining vegetables with the
stock, bring to a boil and simmer for three
minutes. Remove the bay leaves, add the parsley
and blitz in a food processor or with a hand-held
blender. Return the reserved vegetables to the
pan and warm up gently. Stir in the cream, taste
and adjust the seasoning as necessary
with a drizzle of oil. (I skip this step)
Serving
Suggestions
I replace half the butter in the original recipe with olive oil
Originally Submitted
10/31/2015
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