I was shopping in my favorite little fresh grocery store in Peterborough, NH, when I spied these beautiful vegetables. 
The sign said, "Baby Vidalias". OK. I was overcome with this strange passion for owning, buying, cooking these lovely, long legged beauties. I asked the counter person what one did with them. She had no idea. But passion overcame me, so I bought them, and figured I'd Google them and figure out something.
Googling was a wash. So I did the next thing I usually do with an unfamiliar food - I munched it. I bit into the crisp, fresh, vaguely onion-y bulb, chewed some more, and then "BOING". Hello? it said. I suddenly remembered the "spring tonic" I used to make with all the first fresh herbs of the season in April - sorrel- (sourgrass), chives, Egyptian onions, wild watercress - and so I made this into the most wonderful , green, tasty, wake-up-your-tastebuds Spring soup.
To make:
1 T, olive oil, 1 T. unsalted butter
2 baby Vidalia onions with greens, chopped
1 small red skinned potato, shredded
1/2 cup minced Italian parsley
1 T. fresh minced dill
about 1 1/3 cups chicken or vegetable stock
pinch dried thyme
shredded Vidalia bulb - about 1 T. per serving ( garnish)
fresh corn, sliced off the cob, 1 T. per serving ( garnish)
salt and pepper to taste - taste very carefully AFTER you cook and puree
Place butter and oil in a pot and heat. Add chopped baby Vidalias and cook for about 10 minutes.
Add shredded potato, and chicken stock. Simmer for 15 minutes, then add the dill, parsley, and thyme. Using a blender stick or using a blender, puree. Taste carefully and season with salt and pepper, as wished. I found the baby Vidalias pick up salt quickly, so do be restrained.
Pour into 2 bowls, add a tablespoon each of the shredded baby Vidalias, and the fresh corn kernals. You can add a little fresh dill or parsley on top. Serve with a good bread and cheese, or simply bread and unsalted butter.
Enjoy the fresh tastes of the Spring season!
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Comments: 22
Looks and sounds delicious!
In our region we have something called Forida spring onions which looks identical. I'll have to check if they are still available, as spring veggies are beginning to become scarce around here already.
.....and, oh joy, I finally get to use my immersion blender that I ordered on line from Wolfgang Puck. You can use it right in your hot soup pot. Now, where did I put this little jewel?
Interesting, now we have them called Mexican onions AND Florida spring onions, but whatever they're called, they're a treat. Let me know how it goes!
And this soup sounds wonderful!