< Return to Seasonal Recipes

Charred Spring Onion and Green Garlic Soup


1 pound spring onions, greens attached
2 green garlic stalks, greens attached
2 tablespoons olive oil
½ teaspoon sea salt, plus more to taste
Fresh ground pepper
1 medium Yukon Gold potato, chopped into ¼-inch pieces
½ cup dry white wine
1 quart broth, vegetable or chicken
3 cups young leafy greens (arugula, spinach or chard)
¼ cup Parmigiano-Reggiano, shaved
2 tablespoons chives, minced
lemon oil for serving


  1. Adjust oven rack to the top and set the broiler to high. Shave just the roots from onions and green garlic, leaving cores intact. Quarter any larger onions and half smaller onions and green garlic. Arrange on a broiler pan and put in the oven. Broil until edges begin to char and onions are tender but still have some bite, about 10 minutes. Pull out green garlic sooner if needed.
  2. In a small pot heat olive oil over medium. When oil is hot, add potatoes, salt, and a few twists of fresh pepper. Sauté potatoes until tender with crisp edges, about 7-10 minutes.
  3. Add white wine, stir 1 minute, and then add broth. Bring mixture to a boil, then turn heat to low. Taste and add salt as needed.
  4. Pull out the charred onions and green garlic and carefully give them a rough chop. Add to soup pot and turn off.
  5. Using an immersion blender, blend soup until smooth. Or carefully work in batches to blend.
  6. Turn stove back on to medium-low to heat just until soup starts to steam. Heating soup gently is the best way to maintain its emerald green hue.
  7. Ladle into bowls and garnish with shaved Parmesan, chives, several twists of pepper and a drizzle of lemon oil.