What is the spring onion soup?

Spring onion Soup is a food that either accentuates the taste of spring onion or uses them as one of the main ingredients. The soup can be a very simple and thin broth made of glass and spring onions, or it can be much harder to include cream, potatoes or yogurt. The taste of spring onion is often paired with similar vegetables to yellow onions or pores to provide greater depth. In some cases, the spring onion is used instead of pure onions to help relieve the taste of the bowl, allowing you to create milder versions of meals such as French onion soup. Depending on the ingredients, a completed spring onion with croutons, yogurt, sour cream or other ornaments may be administered.

In the United States, spring onions are usually considered to be different alliums separated from green onion or leather. The bulb at the end of the spring onion is generally world -lter than the leek and the taste is sharper and is closerthat yellow onion. Spring onions has two parts that can be used for cooking, a fresh white bulb and the lower pale end of the leaves and the fibrous peaks of green leaves. The white part is almost always used for soup in spring onion, while the green part is sometimes added as an ornament at the end of the recipe. Both portions are edible, while green leaves have a much more subdued taste than the white area.

One of the simplest recipes for spring onion soup, which is produced by frying chopped, cleaned spring onions in olive oil. As soon as they become translucent, the onions are cooked for some time in vegetable or chicken material and some water. After combining the flavor, the supply is placed in a kitchen robot or blender and the whole soup is cleaned in a thick liquid, which can be served in a bowl and drizzled with olive oil.

The sharp taste of the spring onion Hjak led to some recipes that create a creamy spring onion soup that helps to seize the taste. Spring onions usually SMAThe brings until it is soft and then adds to the stock along with heavy cream, sour cream or buttermilk before they reduce to set out abundant soup. Potatoes can be added for thickness and it is not unusual to find leek, garlic or yellow onion used in large quantities.