Disclaimer: No husbands were seriously harmed in the consumption of this soup. This post is in honor of getting engaged three years ago today!
The farmer’s market has the most beautiful spring onions this time of year. They are displayed in lovely stacks of red onions and yellow onions with healthy green tops just begging to make their way home with your produce. So naturally, I bought some organic spring onions to take home. I’ve used these before for various things but had been ignoring them for weeks. I figured I’d think of something to do with them for a meal one night.
They sat on the counter for a few days until those vibrant green tops were threatening to become yellow tops and that’s when it came to me, Spring Onion Soup! Just like regular onion soup but with these guys. I’d been on a blended soup tear after buying myself an immersion blender (FAVORITE THING EVER, also, follow me on Instagram @alannaface for more pictures) so I thought I’d mix it up with a non-blended soup. I even took some great process images to share here.
Chopped up my onions with only a little of the green top, added butter and olive oil, deglazed with white wine, poured in chicken broth, salt, pepper and a few red pepper flakes and there you have it, soup! Looks good, smells good. I put it in bowls and topped with smoked gouda then broiled it for some bubbly cheese. On the side a little buttered toast with radishes and salt (my husband LOVES this combo). It looked good. And I was hungry, so even though the love of my life wasn’t home yet, I dug in.
Not very far into this bowl of soup I was feeling kind of full. I chalked it up to snacking on too much smoked gouda before getting to the soup. I ate my radish toast and figured since I hadn’t eaten much from this bowl I’d top it with another piece of cheese and my husband could have it when he got home with some fresh radish toast. I got up, cleared the table and put my dishes in the kitchen, and cleaned up a little. I even put the second bowl in a container and figured we’d have leftovers for later. But man, my stomach was not feeling right. I tried to go relax on the couch a little and officially entered stomach ache territory. I don’t have to tell you how this ends, right? Nonetheless, I figured I just was over full and it was my own darn fault I was feeling sick.
Enter husband after work and I present him with the rest of the soup and radish toast. He’s hungry so he digs in and devours his soup and toast in approximately 30 seconds. Then he cleans up his dishes and comes to tell me his stomach kind of hurts. Uh oh. His digestive tract follows the same course of events mine did but luckily I could assure him that it was just passing through and not there to stay! But he may never trust another soup I make him, again?
Naturally I threw away the leftovers that I had put away already because who knows what I did to this soup. I still can’t fathom why it wrecked both of our stomachs but I can only think it was the onions since everything were ingredients we use regularly. Luckily my husband (and I) lived through this experience to tell the story.
Have you ever made a meal that made someone sick (this sure isn’t my first rodeo with it!)?