Neighborly Onion Soup

By • April 24, 2012 • 24 Comments



Author Notes: A lady down the street has a bed of beautiful white onions growing just outside her back fence. I've kept an eye on them to see of they're being cut (or dug). They haven't been touched. I had made vegetable stock this morning, and since thundershowers are forecast for the evening hours, soup would be nice. But it needed to be a light, springy soup.
I decided today was the day to meet the onion lady. I'd baked a bunch of baguettes this morning, so I wrapped one up and tied it with some string, walked down, and rang her doorbell. Happily, she didn't think I was crazy asking if I could trade her a baguette for some of her onion scapes. She said, in fact, that I'd be doing her a favor if I returned and cut as many as I wanted. That can be arranged.

Leftovers make a lovely lunch. Alternatively, share some with a nice neighbor.

boulangere

Serves 4

FOR THE SOUP

  • 1 1/2 quarts vegetable stock, your own or a good organic one
  • 2 cups onion scapes, 1/4" slices
  • Juice of 1 lemon (zest it first)
  • 3 eggs
  • Sea or kosher salt and pepper to taste

FOR THE CROSTINI

  • 8 slices from a good baguette
  • 4 ounces soft (room temperature) butter
  • 4 teaspoons of snipped chives (I use scissors)
  • Zest of one lemon
  1. Set the oven to broil. This comes together very quickly, so have all your mise en place (prep work, basically) done.
  2. In a small mixing bowl, stir together the soft butter, chives, and lemon zest. Do not butter the baguette slices before broiling them. Chives are quite delicate, and the warmth of the grilled bread is just perfect for both melting the butter and for bringing out the bright flavor of the chives and lemon zest. Set the slices of baguette on a baking sheet not lined with parchment. Broil both sides of the slices to a deep golden brown. When done, remove from the oven and spread each side with the butter-chive-lemon mixture. Keep any leftover butter; it will be wonderful on toast with a poached egg resting on top.
  3. While the bread is broiling, begin heating stock to a simmer. Add the onion scapes. Cook only as long as it takes for the scapes to heat through; they want to retain some of their tender crunch.
  4. In a small heatproof bowl whisk together eggs and lemon juice. Temper in a ladle of hot soup, whisking all the while. Slowly whisk egg mixture back into the soup. It will take on a lovely, silken consistency. Season to taste with salt and pepper.
  5. Ladle soup into bowls, and dip a crostini into each one.

Comments (24) Questions (0)

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about 2 years ago krusher

I really love this recipe - so light yet packed with quality protein. I also especially love the room temperature butter/snipped chives/lemon zest topping for your perfect baguette slices to go with the soup. I notice I am constantly cooking and eating soups ... could it be that I live alone and it is a great way to get one's nutriment? I also make them constantly for my 88 year old mother who says she only wants soup at night ... so I make very sure they are tasty, nutriment packed and made by me.

Me

about 2 years ago wssmom

How incredibly civilized! And lovely!

Dscn2212

about 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I do my best. To be civilized, that is.

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about 2 years ago aargersi

Abbie is a trusted source on General Cooking.

I wish you were my neighbor

Dscn2212

about 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

;0)

Cakes

about 2 years ago Bevi

I concur.

Dscn2212

about 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Would make me very happy, too.

Sausage2

about 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Such a great story! I love meeting neighbors in order to pillage their yards of their bounty. :) The soup and crostini sound lovely.

Dscn2212

about 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thanks! Nothing like a little friendly neighborhood pillaging.

Dsc_0048b

about 2 years ago healthierkitchen

Have you already shared your vegetable stock recipe? If not would you consider? I can taste this!

Dsc_0048b

about 2 years ago healthierkitchen

Have you already shared your vegetable stock recipe? If not would you consider? I can taste this!

Dscn2212

about 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Yes, I'll be glad to. Thank you for asking.

Dsc_0048b

about 2 years ago healthierkitchen

looking forward to it! Thanks.

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about 2 years ago drbabs

Barbara is a trusted source on General Cooking.

I'll be right over. :)

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about 2 years ago creamtea

I'm coming with drbabs.

Dscn2212

about 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Setting the table.....

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about 2 years ago em-i-lis

Emily is a trusted source on General Cooking.

how lovely, c! hope you are well! krusher's note sums you and this up nicely. :)

Dscn2212

about 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thank you kindly, Em.

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about 2 years ago krusher

As always, your sense of appropriateness for the moment, the season, the weather, the heart and appetite, and your incredibly deft hand in the kitchen shows us all that simple and elegant is always best. Less is more. Love the way you write your recipes. Thanks.

Dscn2212

about 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

You are so very kind, K., thank you.

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Beautiful, the recipes, picture and headnote.

Dscn2212

about 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thank you sdb!

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about 2 years ago creamtea

Delicious-sounding recipe and beautiful pictures!

Dscn2212

about 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thank you very much, creamtea.