Chef Sedesh Boodram of The Anvil Pub & Grill in Birmingham, AL, has shared the perfect recipe to welcome spring and its many gatherings. From Easter and Mother’s Day brunches to graduations to spring celebrations, this bright and delicious soup is something you can make at home to wow anyone at the table.
Made with green onions, potatoes, crispy shallots, Parmesan, and crème fraiche, this soup transitions us from winter fare to spring’s fresh menu options. And, while a restaurant chef developed this recipe, it’s still super approachable for any home cook and can be served hot or cold.
Spring Onion Soup from The Anvil Pub & Grill
Next time you are in Birmingham, AL, experience Chef Sedesh Boodram’s food in person at the restaurant he opened at the start of the pandemic, The Anvil Pub & Grill. The restaurant is his take on an upscale English pub serving everything from fish and chips to a monthly “high tea.” Sedesh grew up in a British colony and wanted a solo concept that spoke to his background. His global menu is rooted in the South, making it always-approachable for diners.
The chef studied under Thomas Keller and Geoffrey Zakarian in NYC before moving to Birmingham, where he began his local career as the chef de cuisine at Hot & Hot Fish Club with Chris Hastings.
And, for extra fun, make this recipe before you see Boodram in the upcoming season (season 32, episode 7) of Food Network’s Beat Bobby Flay!
I hope, with this background, you are even MORE excited to try this soup!
And did anyone say St. Patrick’s Day?! I think this soup paired with a steak and salad might be just the thing to conjure a little luck of the Irish.
Spring Onion Soup
Ingredients
- 1 lb spring onions, green parts separated
- 2 tbs extra virgin olive oil
- 1/2 tsp sea salt, plus more to taste
- 2 cloves garlic, sliced
- 2 sprigs thyme
- fresh ground white pepper, to taste
- 1 cup Yukon Gold potato chopped into 1/4-inch pieces (1 heaping cup)
- 1/2 cup dry white wine
- 1 quart low-sodium vegetable stock
- 3 cups whole milk
- 1/4 cup shaved Parmesan
- crispy onion
- crème fraiche
Instructions
- In a large pot, sauté whites of the spring onion in oil with thyme and 2 cloves of garlic, minced (about 1 minute)
- Deglaze with white wine: Add wine to pan, then using a spoon, release the caramelization of the bottom of the pan (scrape the bottom of the pan gently) and reduce the wine to half the volume
- Add potatoes and stock and cook until potatoes are tender (about 8-10 minutes)
- Remove from heat and add green onion tops, chopped, and milk.
- Puree in a blender until very smooth (about 2 minutes)
- Adjust to taste with salt and pepper
- Divide into 4 soup bowls and garnish with crispy onion, crème fraiche, and parmesan cheese. It can also be served cold.
Crispy Onions
- If you do not have a recipe for crispy onions on hand, this is what Chef recommends: slice an onion and soak it in buttermilk with a dash of Tabasco for at least 30 to 60 minutes. Remove from buttermilk and toss in cornstarch. Fry in hot olive oil until golden.
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Looking for more spring recipes? We especially love these Blueberry & Lemon Cupcakes. (They are the fourth recipe down in the linked article, so keep scrolling and DO make these — they are delish!)
