Spring Onion Soup - Easter Dinner

I'm joining everyone over at Between Naps  On the Porch

for another edition of  Tablescape Thursday.  Look for lots

of Easter tables this week!

I'll also be linking up to Michael Lee's Foodie Friday with a

recipe for her weekly party over at Designs By Gollum.

The centerpiece is comprised of a pre-made egg wreath sitting on some faux greenery, a pedestal cake plate with a flat glass cake plate on top of it.  The "vase" is an old lab beaker filled with faux easter eggs and silk flowers. All is then decorated with eggs, geese and rabbits.

The candlesticks are from Home Goods, egg plate from Walgreen's for $1,

glassware from Pier 1, flatware from Macy's.

The place settings are ruffled gold chargers that I've had forever, dinner

plates from Anthropologie, salad plates are vintage Rosenthal,

and the covered onion soup bowls are from Wisteria.

The milk pitcher is vintage Homer Laughlin China.

A cutwork bowl from Home Goods and another vintage Homer Laughlin China milk pitcher.

Vintage Rosenthal "Helena" coffee pot and tea pot.

The tea pot was recently featured on a post entitled "Tea With Helena"

The covered onion soup bowls were the inspiration for Spring Onion Soup as a first course.

This is the creamiest soup ever and so very tasty! The perfect start to an Easter Sunday Dinner.

Creamy Spring Onion Soup
2 tablespoons extra-virgin olive oil
4 bunches scallions—white and tender green parts cut into 1-inch lengths, green tops thinly sliced
4 leeks, white and tender green parts only, thinly sliced
1 fennel bulb, thinly sliced
1 onion, thinly sliced
Salt and freshly ground white pepper
2 cups dry white wine
3 cups water

2 cups heavy cream

3/4 cup buttermilk
2 ounces fresh goat cheese (1/4 cup), softened
In a large pot, heat the oil. Add the white and tender green parts of the scallions, along with the leeks, fennel and onion; season with salt and white pepper.
Cook over low heat, stirring, until the vegetables begin to soften, approx. 15 minutes.
Add the wine and boil over high heat until reduced to a few tablespoons, 12 minutes.
Add the water and cream and bring to a simmer. Cook until the vegetables are very tender and pale green, approx. 15 minutes.
Add the scallion green tops and cook just until softened, about 2 minutes.
Working in batches, puree the soup in a blender or food processor , return it to the pot and season with salt and white pepper.
Whisk the buttermilk with the goat cheese in a bowl, ladle the soup into serving bowls, drizzle with the creamed goat cheese and serve. Garnish with chives or parsley is optional, serve with very thinly sliced sour dough bread rounds.
You can make this soup ahead, keeping the soup and the creamed goat cheese refrigerated in separate containers overnight. Reheat just before serving. So easy and you'll hear your guests rave!

Have a wonderful Easter dinner and hope to see you again next week!