Chef Sedesh Boodram finessed his culinary skills under Thomas Keller and Geoffrey Zakarian in New York City before moving south to Birmingham. After working as chef de cuisine at Hot & Hot Fish Club with Chris Hastings, he opened The Anvil at the beginning of the pandemic, where he now creates Southern dishes with global flair.
Here, Chef Boodram shares the recipe for his delightful spring onion soup, perfect for Easter brunch and patio dinners. Featuring simple, wholesome ingredients and delicious either hot or cold, it's sure to become a go-to in your seasonal rotation.
Spring Onion Soup
Serves 4
Ingredients:
1 pound spring onions, greens parts separated.
2 tablespoons extra virgin olive oil
1/2 teaspoon sea salt, plus more to taste
2 cloves of garlic
2 sprigs of thyme
Freshly ground white pepper
1 medium Yukon Gold potato chopped into 1/4-inch pieces (1 heaping cup)
1/2 cup dry white wine
1 quart low-sodium vegetable stock
3 cups milk
1/4 cup shaved Parmesan
Crispy onion
Crème fraiche
Instructions:
1. In a large pot, sauté whites of the spring onion in oil with thyme and 2 cloves of garlic (about 1 minute).
2. Deglaze with white wine: Add wine to pan, then using a spoon, release the caramelization of the bottom of the pan and reduce the wine to half.
3. Add potatoes and stock, and cook until potatoes are tender (about 8-10 minutes).
4. Remove from heat and add green onion tops and milk. Puree in a blender.
5. Adjust to taste with salt and pepper. Divide into 4 soup bowls. Garnish with crispy onion, crème fraiche and parmesan cheese. The soup can also be served cold.