Spring Onion Soup

Spring onions look like scallions but have a larger, rounder bulb. If they are unavailable, use yellow onions.

2 tablespoons extra-virgin olive oil, plus more for drizzling
2 pounds spring onions (or yellow onions), trimmed and thinly sliced
2 1/2 teaspoons coarse salt
1 1/4 cups homemade or low-sodium store-bought chicken stock
2 cups water

Heat oil in a large pot over medium-high heat. Add onions, and cook, stirring occasionally, until translucent but not brown, about 15 minutes.

Stir in salt, stock, and water. Bring to a simmer, and cook for 15 minutes.
Remove from heat, and let cool for 20 minutes. Working in batches, purée in a blender, starting on low speed and gradually increasing to high, blending until soup is smooth.

Divide soup among 4 bowls, drizzle with oil.

Comment: Very bland.

From: Martha Stewart Living, March 2009