Green Onion Soup, Quick Bread, and Pancakes

July 7, 2012

Late this morning, as I stood in front of my open refrigerator, I wondered what on earth I would make for today’s lunch. I couldn’t help but notice that I had a lot of green onions – they have been included in every CSA box since the deliveries started in June and I have not been able to use them all up before the subsequent week’s delivery, so there were A LOT! After searching for some recipes online, I decided to make a Creamed Green Onion & Broccoli Soup Sans Cheese (from Group Recipes), Green Onion Pancakes (from delicious days), and Green Onion Quick Bread (from Best Recipes Ever).

The soup was a big hit with everyone, even the children. It is quite similar to the Broccoli Leek Soup I posted not too long ago, though it is a little more indulgent than the leek version because it calls for butter, which along with flour and milk, is used to thicken this soup. I even had fresh broccoli from my latest CSA box delivery from just a couple of days ago, so the flavour of the soup was outstanding. I used some of my homemade chicken stock from the freezer, to which I barely add any salt, so this soup was definitely as low sodium as you can get! If you do not have any homemade chicken stock on hand, I recommend using PC Blue Menu Reduced Sodium Chicken Stock. The recipe suggests pureeing the soup only slightly, so there are still broccoli pieces in the soup, however knowing my children’s aversion to chunky soups, I opted to puree the soup until all the vegetables were liquified. I love it when my children say, “Mami, make this again!” and that’s exactly what they were saying today!

I actually started preparing the Green Onion Pancakes first (though why they’re called pancakes is beyond me, since they resemble more a flatbread). Despite the blogger’s command to, “make them now, you won’t regret it”, I quickly became skeptical that these would turn out (I mean, hot water added to flour and  a little salt hardly sounds or looks appetizing, I don’t care how many green onions you add to it!). So while I put the dough to rest for 30 minutes as per the recipe’s instructions, I decided I’d better make the quick bread, too (besides, I still had lots of green onions available)! The quick bread looks so tasty in the picture on the website, and everything I have ever tried making from “Best Recipes Ever” has always been a success, so I thought for sure it would be a winner. Well, the quick bread tasted quite bland and I was so glad I had continued making the “pancakes”, because they were truly amazing  to the point that I will overlook the fact they are made entirely with white flour and are fried in oil, which is so not in line with the purpose of this blog! Given that the quick bread has whole wheat flour and is baked (not fried), I will try it one more time, except I’ll add a little more salt and some (or maybe lots of) grated cheddar cheese.

So, if you have a bunch of green onions and broccoli in your fridge, I highly recommend making this soup. And if you have a little extra time on your hands and would like to try out something different, I highly recommend making the “pancakes” to accompany the soup. If you decide to make the quick bread with my modifications, please let me know how it turns out!

Here are a few photos of my “in-progress” lunch preparations:

This is the soup just before I pureed it, thickened it, and simmered it for 5 more minutes.

 

These are the “pancakes” just before I added the green onions and then fried them in olive oil.

 

This is the quick bread before I placed it onto a baking sheet lined with wax paper and baked it in the oven for 35 minutes.

Are you part of a CSA? What is your favourite part about receiving your box of vegetables?!

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