Food & Wine

What's This?
Serving size 8
Prep Time
Total Time

This fresh-tasting soup can be prepared with scallions or green garlic (which is harvested before the cloves have matured and has a subtle garlic flavor). A swirl of buttermilk mixed with fresh goat cheese at the end adds a nice tang.


2 Tbsp extra virgin olive oil4 bunch scallions--white and tender green parts, cut into 1-inch lengths, green tops thinly sliced4 leek, white and tender green parts only, thinly sliced1 fennel bulb, thinly sliced1 onion, thinly sliced salt freshly ground white pepper2 cup dry white wine3 cup water2 cup heavy cream¾ cup buttermilk2 oz fresh goat cheese, 1/4 cup, softened


1. In a large pot, heat the oil. Add the white and tender green parts of the scallions, along with the leeks, fennel and onion; season with salt and white pepper. Cook over low heat, stirring, until the vegetables begin to soften, 15 minutes. Add the wine and boil over high heat until reduced to a few tablespoons, 12 minutes. Add the water and cream and bring to a simmer. Cook until the vegetables are very tender and pale green, 15 minutes. Add the scallion green tops and cook just until softened, 2 minutes.

2. Working in batches, puree the soup in a blender and return it to the pot. Season with salt and white pepper.

3. In a medium bowl, whisk the buttermilk with the goat cheese. Ladle the soup into shallow bowls, drizzle with the creamed goat cheese and serve.

Tags: Soup, Appetizer, Vegetarian, Vegetable, Dairy, Cheese, Spring

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