Spring Onion Soup

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Serves 2

spring onion soup sous vide


  • 1 bunch spring onions, rinsed and trimmed
  • 1 medium russet potato, peeled and diced
  • 2 cloves garlic, peeled and chopped
  • 1 teaspoon (5 ml) soy sauce
  • 1 teaspoon (5 ml) olive oil
  • salt and black pepper to taste
  • 1 cup (240 ml) water or light cream, as preferred
  • fresh olive oil, for garnish (optional)
  • fresh parsley leaves, for garnish (optional)


  1. Fill and preheat the SousVide Supreme water oven to 180F/??C.
  2. Chop the white and green parts of the onions and put them, along with all remaining ingredients except the water (or cream) and parsley, into a cooking pouch and vacuum seal.
  3. Submerge the pouch in the water oven to cook for 45 minutes to 1 hour, until all vegetables are very tender.
  4. Open the pouch and pour the contents into food processor or blender. Add about ¼ cup (60 ml) of the water or cream and process. Slowly add the remaining water or cream to achieve the desired consistency and volume you prefer.
  5. Add a drizzle of good, fragrant olive oil and a sprinkling of fresh parsley and serve.
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