Spring Onion Soup | culture: the word on cheese

Name: Spring Onion Soup | culture: the word on cheese
Ingredients: ¼ cup olive oil; 16 spring onions (both green and the white parts, chopped into bite-size pieces); 4 garlic cloves (smashed and finely chopped); ½ cup flour; 2 cups dry white wine; 2 quarts chicken stock; 1 cup crème fraîche; 4 ounces fresh goat cheese (crumbled into pieces (Coté prefers the fresh goat cheese from Pure Luck Dairy in Texas)); 4 tablespoons fresh horseradish; Salt (to taste); Ground black pepper (to taste); Fresh thyme (for garnish); Freshly grated lemon zest (for garnish)

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Perfect for early spring when the first shoots are just breaking through the soil, this spring onion soup is the youthful cousin of traditional French onion soup

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Ingredients

¼ cup olive oil
16 spring onions (both green and the white parts, chopped into bite-size pieces)
4 garlic cloves (smashed and finely chopped)
½ cup flour
2 cups dry white wine
2 quarts chicken stock
1 cup crème fraîche
4 ounces fresh goat cheese (crumbled into pieces (Coté prefers the fresh goat cheese from Pure Luck Dairy in Texas))
4 tablespoons fresh horseradish
Salt (to taste)
Ground black pepper (to taste)
Fresh thyme (for garnish)
Freshly grated lemon zest (for garnish)