Onion flower soup

Onions, leeks and spring onions can be used entirely except for any dried skins (but they make a great base for a veg broth) Toss in any onion flowers for a beautiful and delicate onion aroma or fry up the roots for some extra crunch.  

Serves 2

Essentials

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  • 40g unsalted butter
  • 4 medium onions
  • 2 good size leeks
  • 1 garlic bulb
  • 300g british potatoes
  • 2 celery stalks
  • 500ml vegetable stock
  • 80g british cheddar

Method

Preheat the oven to 180.

Place a large heavy based pan on a medium heat and warm a tbsp olive oil and the butter. Whilst this is melting, give the leeks, celery and potatoes a rinse but don’t peel or discard anything. Roughly chop the celery, onions and the potato and add to the pan. Give this a stir to coat, and cook down for about 15 minutes to soften. Then add in thyme holding back a few sprigs, and add in the stock.

Meanwhile, cut the whole leek into rounds and smash the garlic bulb with a knife, skins and all. Place on a baking tray and toss lightly in a little olive oil and place in the hot oven for about 25 minutes.

Once ready, add all, except a few perfect leek rounds, to the pot once boiling blitz until smooth.

Serve with crusty bread and top with the roast leeks and fresh onion flowers, a few thyme leaves and a good grating of the cheddar.