Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.

creamy spring onion soup

For this soup, I like to serve it with breadcrumbs that have been pan fried in olive oil that has been flavored with garlic. To do so, make sure that when the garlic is chopped it is still large enough so that it can be easily removed with a slotted spoon after it’s done flavoring the oil.

1 tablespoon extra virgin olive oil
1 small spring onion, white and light green parts, chopped

Salt, to taste

Freshly ground black pepper
1 large Yukon gold potato, peeled and cubed
1 – 1 1/2 cups low-sodium vegetable stock
2 tablespoons heavy cream

Garlic Breadcrumbs
1 tablespoon extra virgin olive oil
1 clove garlic, roughly chopped
1/4 cup fresh, cubed breadcrumbs

1. In a medium saucepan, heat oil over medium heat. Add spring onions and cook until softened and just lightly golden brown, about 5 minutes. Season with salt and pepper. Add potatoes and stock and bring to a boil. Reduce heat to low and simmer for 35-40 minutes, until potatoes are tender and can be easily pierced with a fork.

2. Transfer soup to a blender and purée until smooth (add a little more stock if mixture is too thick to blend). Pour soup back into saucepan to reheat. Add additional stock, if needed, to reach consistency you prefer. Stir in heavy cream and keep soup warm over low heat.
3. Meanwhile, make breadcrumbs. In a small sauté pan, heat oil over medium heat. Add garlic and cook until lightly golden brown (do not burn). Remove garlic with a slotted spoon and discard. Add breadcrumbs and cook until lightly golden brown and crispy.
4. Pour soup into a serving bowl and top with breadcrumbs. Serve warm.

Serves 1.


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