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Chopped spring onions - 2 cups
Chicken stock - 1 ½
Extra-virgin olive oil - 2 tablespoons
Water - 2 cups
Salt to taste.
In a large pot, heat the olive oil over medium-high heat.
Add the chopped spring onions and stir until it turns translucent. This should take about 6-7 minutes.
Add the chicken stock, water and salt to the cooked onions and bring them to a simmer and leave it to cook or for 15 minutes.
Remove the pot from heat and allow it to cool for sometime.
Now puree this cooled off mixture in a blender until the texture is smooth. While putting it in the blender, do not put all of it at once. Put them in batches so that the puree turns out nice and smooth.
Now serve the soup in 4 large bowls and drizzle some olive oil over it. Serving it with crisp flat breads on the side would be great.
(12 Votes)
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