Just in case you wondered if they were mouldering away in the veg rack I used a handful of the green stalks to make a green onion and goats cheese omelette a bit like the wild garlic and chervil omelette I made a couple of months ago and used the rest to make this tasty green onion soup.
Green onion, bean and bacon soup
Serves 2-3
2 tbsp olive oil + extra for drizzling over the soup at the end
75g pack pancetta cubes or 2-3 rashers of chopped streaky bacon
A good handful of green onion tops (about the equivalent of a bunch and a half of spring onions), trimmed and roughly sliced
1 clove of garlic, peeled and crushed
A pinch of hot pimenton or paprika (optional)
1 x 400g tin of borlotti beans, drained and rinsed
500ml vegetable stock made with 2 tsp vegetable bouillon powder or 1/2 a stock cube
Salt and pepper
Fresh Parmesan, Grana Padano or Pecorino for grating
Heat the olive oil in a large saucepan and fry the pancetta or bacon for a couple of minutes. Add the sliced onions, cook for another couple of minutes then stir in the garlic and pimenton or paprika. Tip in the drained beans and add the stock and bring to the boil. Simmer for 7-8 minutes then season to taste with salt and black pepper. Serve with a drizzle of olive oil and/or some shaved or grated parmesan
I've still got the onion bulbs left to use for something else. Probably a tomato and raw onion salad. Although they were expensive for onions (£1.75 a bunch) they have a fabulous flavour and are inspiring a whole week's cooking
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