This recipe celebrates Dakota Winter green onions, one of the first greens of spring and our Dakota Tears yellow storage onions. Add in MonDak Gold potatoes and Georgian Crystal garlic (or substitute your favorites) and you have a wonderfully rich, delicious soup to enjoy this early spring harvest gift from the garden. All this goodness is simmered with bone broth and pureed making a super simple and creamy soup. This is hands down my absolute favorite spring soup.
After a long winter short on greens, this soup is the perfect base recipe to add other spring greens like arugula or spinach for even more green goodness! You can internalize that lively return to the green that is Spring!
- 50 spears Dakota Winter onions, sliced to 1/8- 1/4 inch (~1 cup)
- 1 medium Dakota Tears onion, diced (~1 cup)
- 4-5 tablespoons olive oil
- 1/2 teaspoon salt, or add more to taste
- 1 medium MonDak Gold potato chopped into 1/4-inch pieces (~1-1.5 cups)
- Ground pepper to taste
- 1 quart vegetable, chicken, or beef bone broth
- 3-4 cloves garlic (pressed through a garlic press)
- (optional) 1 cup spring greens (ie. spinach or arugula)
- 3-4 spears of Dakota Winter onion, sliced thin, for garnish
- Grated cheese and/or croutons, for garnish
Rinse green onions under cool running water; I just wash the outer layer-- I do not run water into the onion hollow. Remove any damaged tips and slice.
Dice Dakota Tears onions.
Set stock pot over medium heat. Add 2 Tbsp olive oil. When hot, sauté diced Dakota Tears onions for 1 minute; add sliced Dakota Winter onions and optional spring greens, sauté for 2 more minutes. Set aside.
Return empty stock pot over medium heat. Add 2-3 Tbsp olive oil and pre-heat the oil so the potatoes won't stick to the bottom. When oil is hot, sauté Monday Gold potatoes, until tender and slightly golden, about 7 - 10 minutes. When done sautéing, sprinkle with 1/2 teaspoon salt and a few twists of ground pepper and stir in.
Add broth to sautéed potatoes and bring to a simmering boil. Remove from heat.
Add pressed garlic and stir in.
Let cool until the potatoes/broth mixture is no longer steaming.
Add equal portions of the sautéed onions and potato/broth mixture into a blender in batches and blend until smooth.
Pour back into your stock pot and reheat over medium-low heat just until soup starts to steam. Taste test, adding salt, pepper, or more garlic as desired.
Do not overcook to maintain vibrant green color.
Ladle into soup bowls and garnish with grated cheese, thinly sliced Dakota Winter onions, croutons and a few twists of pepper.
Our best to you,
Theresa & Dan