Are everywhere here on The Butterfly Hill in the late winter and all thru spring. I used to pull them and think of them as weeds. But now in true Permaculture style, everything grows right where it sprouts. I had heard of people making soup with them and wanted to give it a try.
We first harvested a big bunch of the Onions and washed them throughly. Then removed any brown spots and trimed the roots off.
Then we took 2 large potatoes and cut them into rounds and browned them on the bottom of a large soup pot with Olive oil.
Next we added 2 whole heads of garlic and browned them as well.
Now its time to add all the onions and cook them down till they wilt.
Once all have cooked down a bit we added the veggie stock that we made this summer with our kitchen veggie scraps. It is very concentrated so we added just enough water to cover all the onions as we wanted a thicker soup.
Once all was cooked for about 40 minutes we used an emmersion blender to liquidfy. You can also use a regular blender and put it back in the pot to simmer.
We served with garlic toast and a dollop of sour cream, parmesean cheese and chili oil. It is sweet and flavorfull. I will be making more all Spring long!
