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Spring Onion and Leek Soup

May 19, 2012

Don’t be afraid of a lightweight onion soup that is perfect for spring and summer.  The vermouth and the chives will enhance this simple and basic broth for your soup course.  Yes, even during the warmer months I prefer a multi-course dinner to lengthen the enjoyment of dinner time with great friends and conversation.  Your guests will be entertained, the schedule of the menu actually goes better and more importantly, it pleases me.

Spring Onion and Leek Soup


  • 4 Bunches of Scallions (trimmed and sliced)
  • 2 Leeks (white part only; quartered and sliced
  • 3 T. Unsalted Butter
  • 2 Garlic Cloves (minced)
  • 1/3 C. Heavy Cream (may substitute Half & Half) *
  • 5 C. Vegetable  or Chicken Stock (homemade if possible)
  • Salt and Freshly Ground Pepper to taste
  • Handful of Fresh Chives (snipped for garnish)
  • Slices of Baguette (on side)


  1. In a soup pot melt the butter and saute the leeks and onions with some salt and pepper for about 20-25 min; add the minced garlic and saute for about 5 minutes
  2. Stir in the vermouth and boil until most of liquid is evaporated
  3. Add the broth and bring mixture to a boil
  4. Turn down the heat; cover and let soup simmer 10 minutes
  5. Add the cream and puree in a blender or with an immersion blender)
  6. Serve in warmed soup bowls and garnish with chives and baguette slices


(Serves 6-8)

Recipe adapted from Gourmet Magazine

5 Comments leave one →
  1. May 21, 2012 18:14

    I know what you mean, but your soups are never lightweight. They always pack the flavor.

    • May 22, 2012 21:27

      Well there are only a few warm soups I make after May 1! And you are right, flavor can still be there.

  2. May 20, 2012 04:46

    That looks so delicious. I need to make myself an onion soup – I never have.


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