When I lived in Baltimore, my Sunday mornings almost always started with a visit to the farmers market underneath the expressway (sounds terrible, but it's a great market). Unlike NYC, the produce at the farmers market is far cheaper than at any supermarket, so I shopped almost exclusively at the market and often bought way more produce than I knew what to do with. <br /> <br />One week I ended up with several bunches of spring onions, an item that I didn't really intend to buy but did so because I was taken by their appearance and extreme freshness (they were, I was told, pulled several hours earlier). What to do with them? <br /> <br />Because spring onions vaguely resemble leeks, I thought to make a soup out of them, similar to vichysoisse. I actually really dislike vichysoisse, mostly because it is served cold and I just don't like cold soup, and also because it's usually a drab beige color and beige food is sad. <br /> <br />This spring onion soup, however, is a vivid shade of green as compared to its pallid counterpart made with leeks, and it tastes much brighter and fresher, courtesy of the addition of the greens added at the end. The potatoes give it body and a rich flavor, so there’s no need to add cream – although a drizzle on top is a nice touch. Add some cheesy and garlicky croutons for crunch, and you have a wonderful – and totally easy to make – spring soup. <br />

Share: