John Myers
Spring Onion Soup
The perfect spring onion soup recipe with a picture and simple step-by-step instructions.
- 400 g Spring onions
- 1 tbsp Butter
- 1 tbsp Sugar
- 150 ml White wine dry
- 800 ml Meatsoup *
- 35 g Food starch
- 50 ml White wine dry
- 200 ml Whipped cream
- 200 ml Salt
- 200 ml Nutmeg, pepper
- Cut the spring onions into rings approx. 3 – 5 mm wide and sauté in the butter. Sprinkle a pinch of sugar on top (do not let it brown).
- Add 2,150 ml of wine and simmer for about 3 minutes.
- Top up with the meat stock and bring to a boil. (* If you take instant broth you should consider the high salt content, preferably a little less. It’s better to cook the broth yourself.)
- Mix the rest of the wine with the cornstarch in a shaker and slowly pour into the soup, stirring constantly, then add the cream.
- Now, if necessary, season with a little salt and possibly, depending on your taste, with pepper and nutmeg.
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