Cream of Scallion Soup
Velvety and comforting, Cream of Scallion Soup is a rich and flavorful dish that transforms humble green onions into a luxurious meal. This creamy soup boasts the delicate sweetness of sautéed scallions, enhanced by the savory depth of garlic and a splash of heavy cream for an irresistibly smooth texture. Thickened with a touch of flour and simmered in vegetable or chicken stock, every spoonful is a perfect balance of hearty and light. Finished with a vibrant garnish of fresh parsley and scallion greens, this soup is as beautiful as it is delicious. Ready in just 50 minutes, it’s a quick and impressive option for a weeknight dinner or an elegant starter. Pair it with crusty bread for a satisfying, cozy meal that celebrates simple ingredients and bold flavors.
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Recipe Information
Ingredients
- 10 bunches scallions (green onions)
- 4 tablespoons unsalted butter
- 4 cloves garlic cloves
- 3 tablespoons all-purpose flour
- 4 cups vegetable or chicken stock
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley for garnishing
- 2 slices crusty bread (optional, for serving)
Instructions
Thoroughly wash the scallions under running water. Trim the root ends and discard any wilted outer layers. Roughly chop the white and light green parts, reserving the darker green portions for later use.
In a large pot, melt the unsalted butter over medium heat. Once melted, add the roughly chopped scallions and sauté for 5 minutes, stirring occasionally, until they soften and become fragrant.
Mince the garlic cloves and add them to the pot with the scallions. Cook for an additional 2 minutes, being careful not to let the garlic burn.
Sprinkle the all-purpose flour over the scallions and garlic, stirring well to coat the vegetables. Cook the flour for 1-2 minutes to eliminate its raw taste.
Slowly pour in the vegetable or chicken stock, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and let it cook for 15 minutes, allowing the flavors to meld.
Using an immersion blender or a regular blender, puree the soup until smooth and creamy. If using a regular blender, work in batches and be cautious with the hot liquid.
Return the soup to low heat and stir in the heavy cream. Season with salt and ground black pepper, adjusting to taste. Simmer for 5 more minutes, but do not let it boil.
Finely chop the reserved green parts of the scallions and fresh parsley. Ladle the soup into bowls and garnish with the chopped greens and parsley. Serve immediately with slices of crusty bread, if desired.
Nutrition Facts
Calories |
1992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.3 g | 175% | |
| Saturated Fat | 77.8 g | 389% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 4291 mg | 187% | |
| Total Carbohydrate | 155.6 g | 57% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 27.1 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 846 mg | 65% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 3171 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
