2 tbsp extra virgin olive oil
2 lbs green onions, trimmed and thinly sliced
2 1/2 tsp coarse sea salt
1 1 /4 cups low-sodium chicken stock
2 cups water
8 pieces of crisp flatbread for serving
- 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 mins.
- Working in batches, puree 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, and serve with flatbread on the side!