This strong onion-family soup makes a nice appetizer or starter course that can be served warm or cool. You’ll need about three 2- to 3-ounce packages of chives to make 1 1/2 cups—or grab a few bunches at the farmer’s market. Serving tips: French bread or croutons are a must, and plain yogurt provides contrast to the dominant onion flavor.
1 tablespoon ghee (clarified butter)
1 medium yellow onion, diced small
1 large bunch green onions, diced small
1 1/2 cup chives, cut small
1/2 cup peeled, diced potatoes (about 1/2 medium potato)
2 tablespoons Marsala wine
2 cups water
1 teaspoon sea salt
1/2 teaspoon fresh lemon juice
Diced chives, for garnish
1. Warm a heavy soup pot over medium heat. Add ghee, yellow onion, green onion, and chives and cook on low heat for 7–10 minutes. Add potatoes, wine, water, and salt. Increase heat to boil, reduce heat, and simmer until vegetables are soft, before chives lose their green color, about 8–10 minutes.
2. Working in batches, blend soup in a blender or food processor until smooth. (For an even smoother texture, press the mixture through a sieve.) Stir in lemon juice and serve, sprinkled with fresh chives.
PER SERVING: 71 cal, 41% fat cal, 3g fat, 2g sat fat, 8mg chol, 2g protein, 9g carb, 2g fiber, 581mg sodium
Recipe provided by Joanne Saltzman, author of Intuitive Cooking (Book Publishing, 2006). She’s the founder of the School of Natural Cookery in Boulder, Colorado (www.naturalcookery.com).