Spring Onion Soup

Like potato and leek soup, this one is good hot or cold. When the spring onions are ready to harvest, I end up with a pile, so this is a good way to move through them. For this dinner, I served it cold with a dollop of creme fraiche.


Spring Onion Potato Soup
9              oz.         Russet potato, peeled and coarsely chopped
.2            oz.          Garlic, peeled and sliced
1              oz.          Butter
3              oz.          Celery, chopped
3              c.             Chicken broth

6              oz.          Spring onions, roots off, coarsely chopped


Measure the ingredients roughly; this isn’t a finicky recipe. Peel the potato, and chop everything else up. Nothing fancy with the knife. This is going to be pureed.


Sweat the garlic and celery in butter until softened. Then add the broth.


Add the potato and bring to a boil. Reduce to a simmer and cook until the potatoes are completely soft, about 30 minutes.


Add the spring onions, return to a boil, reduce to a simmer and cook for an additional 10 minutes.


Then puree in a blender at high speed until completely smooth, then strain through a fine sieve.


Season to taste, then chill or serve hot.

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About david@davidgingrass.com

David Gingrass is a food and beverage operations professional with a career spanning more than three decades. His fascination with and love for food, wine and entertaining allows him to view his work as both a vocation and an avocation. Gingrass graduated from the Culinary Institute of America in Hyde Park, New York then cooked in the Bay Area for two years before landing a job at Wolfgang Puck’s original Spago Restaurant in West Hollywood. There he learned to make the signature breads and sausages that he became known for at Postrio and Hawthorne Lane. He was soon promoted to kitchen manager and managed the operational and expense control aspects of Puck’s iconic restaurant for the next four years. Gingrass returned to San Francisco in 1989 when Puck tapped him and his then-wife Anne to open Postrio, Puck’s third restaurant and his first outside of Los Angeles. Postrio opened to rave reviews and soon became the #1 popular Bay Area restaurant in the prestigious Zagat survey. Five and a half years later, the opportunity to open a restaurant of his own presented itself. Hawthorne Lane opened in 1995 and was a San Francisco dining institution for over twelve years, catering to the likes of Julia Child, Jacques Pepin, Mayor Willie Brown, James Carville, President Clinton and First Lady Hilary Clinton. He closed Hawthorne Lane at the end of its fifteen-year lease in 2009 to build a consulting practice for the hospitality industry, sharing his wealth of culinary and operational experiences with new and existing restaurants, assisting them to become successful and profitable.