Spring Onion Soup is less common than, say Onion Soup, but it isn’t unusual. It is delicious with a different taste to the long-cooked onions in Onion Soup. The base of the soup is made with potatoes which gives the soup some texture. This recipe also uses cream and a flour roux to add body to the soup, sticking with the usual simplicity of the soups from Vol 4 of Cook and See, the addendum to Meenakshi Ammal’s triology, this one written by Priya Ramkumar.
I do love exploring the soups in this volume. Theoretically, reading them op paper, they should not be worth making. Compared to other Soups that we usually make, they are so very simple, sort of 1950’s simple. But they are always amazingly good. Simple, unspiced or simply spiced, their flavours are unusual and unexpected.
I have spoken about South Indian Soups before – so gentle, just with the flavour of the vegetable, no chilli and little other spice. I am even more convinced that they are a left-over from the time of the British occupation (I have just read The Complete Indian Housemaker and Cook, written for British women spending time in India during the time of occupation). But nevertheless, I love these soups because of their quaintness, and perhaps because they remind me of the soups my mother made when I was but a wee girl.
Or a Spring Onion recipe? Try Steamed Eggplant with Sesame and Spring Onion.
If you want to browse all Indian Soups, they are here. Or have a look at our Spring Onion recipes. Perhaps you would like to explore all Indian dishes. Or maybe all of our Soups. Or simply take some time to have a look at our Mid Autumn dishes.
South Indian Spring Onion Soup
150g spring onions
2 Tblspn butter
2 Tblspn maida or plain flour
3 cups vegetable stock or water
5 curry leaves
1 Indian Bayleaf , Teja Pat (optional)
sea salt to taste
1 Tblspn ground black pepper
0.25 cups cream
Wash and chop the spring onions finely. Put a few aside for a garnish.
In a deep pan, melt the butter and add the chop spring onions. Sauté for 2 – 3 minutes.
Add the flour and stir, allowing it to cook out in the butter. Add the vegetable stock or water, the curry leaves, Indian bayleaf (if using), salt and the ground pepper. Simmer until the spring onions are cooked and the soup has thickened.
Serve hot, garnishing with the cream and the reserved spring onions.