Spring Onion Bread Soup

1. 1

   Thinly slice the green onions keeping the light green and white slices separate from the dark green slices. Melt the butter in a medium soup pot and add the white and light green onions along with the minced garlic. Saute until all becomes soft and fragrant.

2. 2

   Stir in the bread cubes and add the chicken broth, salt and pepper. Bring up to a boil and then down to a simmer. Simmer for about 10 minutes, stirring occasionally.

3. 3

   Use an immersion blender to puree the soup and then stir in the cream and dark green slices of the onions. Bring up to a simmer and stir in the lemon juice and parmesan.

* Per serving · 4 servings · Values may vary.

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