Spring onion soup from Plenty More (page 99) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.87 in the US edition. See recipe for variations. Can substitute crème fraîche and Parmesan cheese for kashk.

  • Ganga108 on February 28, 2022

    This is a lovely soup, lighter than Ottolenghi's chickpea soups we have been cooking lately. Both whites and greens of the onions are used; they are sauteed with peas, zucchini and LOTS of garlic, and then blended with the stock. You might think that the garlic will overwhelm the dish, but the flavour mellows with the cooking.

  • dinnermints on May 05, 2019

    All I wrote on this recipe the first time I made it was "YUM!", which failed to remind me how much time the prep work takes for this soup. It is still delicious, but I'll wait to make it again until I have substantial time or several nights to prep in advance. I also added about 1/2 tsp more salt, and would add the kashk (or greek yogurt and parmesan mixture, in my case) to individual servings instead of to the soup pot.

  • finebec on September 22, 2018

    Stunning, worth making a broth for. Kashk adds an interesting contrast to the sweetness of peas. That sweetness does not survive refrigeration and reheating.

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