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Posted: Tuesday, 02 June 2009 12:24PM
NARSAI'S SPRING ONION SOUP
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4 TBS butter
6 cups thinly sliced spring onions
6 cups chicken broth
2 cups fresh green peas ( or frozen petite peas)
4 TBS minced parsley
Salt and pepper
Melt butter in a 5-quart kettle over medium-low heat. Add onions and cook, uncovered, stirring often, until just starting to brown (5 to 7 minutes). Pour in broth and bring to a boil over high heat. Cover, reduce heat to medium-low, and simmer until onion is tender to bite (about 10 minutes). Stir in peas and parsley and season to taste with salt and pepper. Makes 9 to 10 cups.
NOTE: this recipe can easily be modified to include asparagus, carrots, parsnips or virtually any other vegetables.
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Recipe Copyrighted 2009 by Narsai M. David
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