Spring onions, also known as green onions and technically named scallions, will come up early in your garden. Scallions are a specific type of onion and contrary to popular belief, are not just regular onions harvested early in the spring.
Be especially careful to wash store-bought spring onions well. Their little nooks and crannies can harbor bacteria from fertilizers.
Their subtle onion flavor lends beautifully to this creamy soup. It’s quick and so easy to make.
Garnish the soup with fresh, chopped chives and serve with French Bread Grilled Cheese Sandwiches for a delicious lunch or light supper.
Spring Onion Soup
- 2 small bunches green onions
- 3 tablespoons butter
- 2 tablespoons flour
- 3 chicken bouillon cubes
- 2 cups water
- 2 cans evaporated milk
- Salt and pepper to taste
Wash and clean onions. Cut crosswise in thin slices. (This should make about 2 cups sliced.) Melt butter in soup kettle. Add onions and simmer, stirring constantly until partially cooked. Do not let onions brown. Blend in flour. Add bouillon cubes and water. Continue simmering until onions are tender, about 5-8 minutes. Add evaporated milk when ready to serve and bring to serving temperature. Add salt and pepper.
French Bread Grilled Cheese Sandwiches
- 4 thick slices French bread
- 4 slices cheddar cheese
- 4 slices pepper jack cheese
- 4 fresh basil leaves, sliced into thin slivers
- Butter
Assemble sandwiches by layering one slice of bread, one slice of cheddar cheese, slivers of basil leaf, one slice of pepper jack cheese, and top with slice of bread. Spread a light coat of butter on the outsides of the bread and pan fry until brown, turning once.
Tip:
Have you ever tried grilled cheese and salsa? After frying, cut the grilled cheese sandwich in three long strips and dip in salsa. Delicious!
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