Pam:
What a beautiful kick-off for this group! Thanks to our host for the fig/wine/onion mix and spacious candlelit kitchen. The port was wonderful, too.
Posting through tears as I make this weekend’s variation of Spring-Onion-&-More Soup. From our neighborhood farm I have spring onions (6 enormous bulbs!), garlic greens, thyme, and dino kale. So here goes:
- Heat olive oil in large soup pot
- Add white onion in rings
- Add salt and butter
- Add rings of whites of spring onions
- Add greens of spring onions, garlic greens, torn kale
- Add splash of Cabernet
- Add quart of chicken stock, warmed
- Add a few drops of hot sauce
- Add thyme
- Add Crimini mushrooms which have been sauteing on the side
Oh, it’s smelling amazing. Will probably top with bits of soft goat cheese.
