Serves 4
45 min
Neighborly Onion Soup
Recipe GLPR956adf6975248e
A delicate vegetable-based soup featuring tender onion scapes brightened with fresh lemon juice and finished with poached eggs for richness. Served alongside buttered crostini topped with fresh lemon zest and chives for a comforting, elegant dish.
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Ingredients
1½ quarts Vegetable stock
2 cups Onion scapes, sliced into 1/4-inch rounds
1 Lemon, zested and juiced
3 Eggs
to taste Sea or kosher salt
to taste Freshly ground black pepper
8 slices Baguette, sliced into 8 pieces
4 ounces Softened butter, room temperature
4 teaspoons Fresh chives, snipped
Directions
Zest the lemon into a small bowl, then juice the lemon and reserve the juice separately. Set both aside.
Heat the vegetable stock in a large pot over medium-high heat until it reaches a gentle simmer.
Add the onion scape slices to the simmering stock and cook for 8–10 minutes, until they become tender and translucent.
Stir in the reserved lemon juice and season the soup with salt and pepper to taste.
Reduce the heat to low. Gently crack each egg into a small cup or bowl, then carefully slide each egg into the simmering broth, spacing them apart. Poach the eggs for 3–4 minutes, until the whites are set but the yolks remain runny.
While the eggs poach, brush both sides of each baguette slice lightly with the softened butter.
Toast the buttered baguette slices in a large skillet over medium-high heat for 1–2 minutes per side, or until golden brown.
Transfer the toasted crostini to a plate and immediately sprinkle each one with the reserved lemon zest and snipped fresh chives.
Ladle the soup into four bowls, ensuring each bowl receives one poached egg. Serve each bowl alongside 2 prepared crostini on the side.
