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Spring Onion Soup | Brooklyn Supper

Ingredients

• 1 pound spring onions (a mix of spring or salad onions and green onions), greens attached
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon sea salt, plus more to taste
• fresh 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 or chicken broth
• 3 cups young leafy greens (I used a mix of kale and arugula)
• 1/4 cup shaved Parmesan
• 4 - 5 chives or blades of onion grass, minced
• 1 green onion, sliced thin, for garnish

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