Green Onion Soup


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!