Scallion onion soup with parsley and garlic
Scallion onion soup with parsley and garlic combines sweet, caramelized onions with creamy richness and fresh herbs. A simple, warming recipe perfect for chilly days.
Cook time 15 min
Prep time 10 min
Ingredients:
1/2 cup heavy whipping cream2 lb onion
1 tbsp fresh parsley
1 garlic clove
3 tbsp water
Scallion onion soup with parsley and garlic is a hearty, flavorful dish that's perfect for a cozy meal. This soup combines the sweetness of caramelized onions with the freshness of parsley and the kick of garlic, all brought together by the richness of heavy whipping cream. It's a simple yet satisfying recipe that is sure to warm you up on a chilly day.
Instructions:
- Peel and thinly slice the onions.
- Finely chop the fresh parsley.
- Mince the garlic clove.
- In a large pot or Dutch oven, heat a tablespoon of olive oil or butter over medium heat (optional for extra flavor).
- Add the sliced onions to the pot and cook them, stirring occasionally, until they become translucent and lightly caramelized. This should take about 15-20 minutes.
- Once the onions are caramelized, add the minced garlic to the pot and sauté for another 2-3 minutes until fragrant.
- Pour in the 3 tablespoons of water, stirring to deglaze the pot and pick up any caramelized bits from the bottom.
- Allow the mixture to simmer for an additional 5 minutes, allowing the flavors to meld together.
- Using an immersion blender, carefully blend the soup until smooth. Alternatively, you can transfer the soup in batches to a stand blender. Remember to allow steam to escape to avoid any accidents.
- Return the blended soup to the pot (if using a stand blender). Stir in the heavy whipping cream and bring the soup to a gentle simmer. Cook for another 5 minutes, stirring occasionally.
- Season the soup with salt and pepper to taste.
- Stir in the freshly chopped parsley.
- Ladle the hot scallion onion soup into bowls and garnish with a sprinkle of additional parsley if desired. Serve immediately with crusty bread or your favorite side.
Scallion onion soup with parsley and garlic is a comforting and delicious dish that's easy to prepare. With its rich and aromatic flavors, it's a wonderful addition to any meal plan. Enjoy this soup hot, garnished with extra parsley if desired, and savor the delightful combination of ingredients in every spoonful.
Scallion onion soup with parsley and garlic FAQ:
Sauté the onions for about 15-20 minutes over medium heat until they become translucent and lightly caramelized. This enhances their sweetness and overall flavor in the soup.
Yes, you can substitute the heavy whipping cream with half-and-half or coconut cream for a dairy-free option. However, the texture and creaminess may vary.
Store leftover scallion onion soup in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months, but keep in mind that the texture may change upon reheating.
A large pot or Dutch oven with a capacity of at least 4 quarts is recommended to accommodate the ingredients and allow for simmering without spilling.
The soup is properly blended when it is smooth and free of any onion or garlic chunks. If using a stand blender, ensure to blend in small batches, allowing steam to escape to prevent overflow.
Cooking Tips:
- To make the soup even richer, consider using homemade chicken or vegetable stock in place of water.
- Caramelize the onions slowly over low heat to bring out their natural sweetness.
- Use fresh parsley and garlic to enhance the flavor profile of the soup.
- Blend the soup to achieve a smooth, creamy texture, or leave it chunky if you prefer a more rustic feel.
- Season with salt and pepper to taste and serve with a crusty piece of bread for dipping.
Nutrition Facts
6 ServingsCalories 190kcal
Protein 3.30g
Carbohydrates 27g
Fiber 6g
Sugar 18g
Fat 7g
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