It’s March — that awkward time between winter and spring where one day you’re enjoying lunch outside on a warm sunny afternoon and the next day, it’s so cold your fingers feel like they’re going to fall off. The allergies are starting to set in, but not quite as aggressively as they will in a few weeks. It’s when you think about switching out your heavy winter clothes for light spring outfits and then you thank your lucky stars you didn’t follow through with that plan. 

Weather like this needs something just as confused. Enter Green Onion Soup. It’s light and fresh for spring, but warm and cozy to keep you warm on those cold pre-spring nights. 

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Green Onion Soup

Ingredients

• 2 tablespoons butter
• 2 cups Green Onions, chopped
• 1 potato, peeled and cubed
• 1 cup Baby Spinach
• 2 persian Cucumbers
• ¼ cup parsley
• 1 tablespoon Oatmeal
• 4 cups Chicken Stock

Instructions

1. In a large pot over high heat, melt the butter
2. Add in the green onions and saute for about 2 minutes
3. Add baby spinach, potato, cucumbers, parsley, oatmeal and chicken stock then bring to a boil
4. Once boiling, bring the heat down to low and simmer for 20 minutes, until the potatoes have softened.
5. Turn off the heat and use an immersion blender to puree the soup
6. Serve warm

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