in Soup Recipes

Spring onion soup with tomatoes

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Ingredients for 4 servings:

  • 1 bunch of spring onions (young onions)
  • 3 tomatoes
  • 60 ml white wine
  • 500 ml vegetable stock
  • 250 ml cream
  • butter
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Clean the spring onions and slice into rings. Score the tomatoes crosswise, place them in boiling water for a few seconds, then rinse with cold water and peel. Cut into pieces. Sauté the onions and tomatoes in butter, deglaze with white wine, and simmer briefly (the alcohol will evaporate, but the flavor will remain). Pour in the broth and simmer for 10 minutes. Add the cream, purée the soup, and season with salt and pepper. Diced tomatoes can be added to the soup as a garnish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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