Spring Allium Soup

Alliums (garlic, onions chives, etc) are part of the Lily family. We thin the garden rows in the spring to make way for the large bulbs. The small seedlings look like scallions, and make this wonderful soup.  The sweet onion flavor and creamy texture of this Spring onion soup pairs well with the intense fruit and long finish of the La Crema Russian River Chardonnay.

Spring Allium Soup

Recipe type: Soup


  • 8 spring leeks
  • 8 spring onions
  • 4 spring garlic
  • 2 large shallots
  • 4 tbsp butter
  • 2 ½ cups Chicken Stock
  • 1 large Yukon Gold Potato, diced
  • ½ cup Heavy Cream
  • Juice of ½ lemon and zest for garnish
  • Chopped chives for garnish


  1. Chop the white and pale green parts of the leeks, onions, garlic and the shallots. Heat butter in a non stick 10 inch skillet. Slowly sweat the alliums 10 to15 minutes until they are tender. Make sure they don’t brown. Add the potato and broth. Simmer covered stirring occasionally until potatoes are very tender. Carefully puree the soup in a blender. Add cream, heat and season with kosher salt and freshly ground black pepper. Garnish with chopped citrus zest and fresh herbs.