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Spring Onion Chive Soup

March 25, 2013

We started our very special St. Partrick’s Day dinner with this lovely soup which is light, bright and a refreshing way to begin a beautiful meal.  This is a favorite especially when you have many courses to follow and on this holiday sometimes we have two or three selections for each course.  But don’t wait for a special occasion.


Spring Onion Chive Soup


  • 2 Medium Zucchini (grated)
  • 3 Lg. Shallots (chopped)
  • 1 Garlic Clove (minced)
  • 3 T. Olive Oil
  • 6 Bunches Spring Onions (chopped)
  • 1/2 C. Fresh Chives (chopped)
  • 3 C.  Chicken Stock
  • 1/2 C. Water
  • 1/2 C. Whole Milk (may substitute cream for creamed soup version)
  • Sea Salt and Freshly Ground Black Pepper


  1. Heat the oil; add the zucchini, shallots and garlic and saute over love heat (stir occasionally) until shallots are tender
  2. Add the spring onions and chives and continue cooking, stir occasionally until spring onions are softened
  3. Add the stock, water and milk ; bring to a simmer and cook for 2-3 minutes; remove from heat and set aside to cool slightly
  4. Puree with an immersion blender or transfer to a blender; blend until smooth
  5. Pass the puree through a fine meshed sieve and then return to the pan
  6. Let soup heat thoroughly over moderate heat and adjust seasonings to taste
  7. Serve in warmed bowls and garnish with additional fresh chives





Serves 4-6

Recip from plus a bit of milk..thank you

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