To prep green onions for soup, you need to trim them, wash them, and then slice them according to your recipe.
Here's a step-by-step guide:
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Trim the Green Onions:
- Using a sharp knife, cut off the root end (the part with the small roots) and discard.
- Also, trim off the very top of the green ends if they are wilted or tough.
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Wash the Green Onions:
- Rinse the green onions thoroughly under cold running water to remove any dirt or debris. Pay particular attention to the areas where the green leaves meet the white stalks, as dirt can often accumulate there.
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Slice the Green Onions:
- Thinly Sliced (Rounds): The most common method for soup is to thinly slice the green onions into rounds. Line up several green onions at a time on a cutting board. Using a sharp knife, make thin, even slices using a rocking or circular motion.
- On the Bias (Angled): For a slightly different presentation, you can slice the green onions on the bias. Hold the knife at a 45-degree angle to the green onions and make thin slices using the same rocking motion. This creates longer, oval-shaped pieces.
- Separate Whites and Greens (Optional): Some recipes call for adding the white parts of the green onions earlier in the cooking process for a stronger onion flavor, while the green parts are added later as a garnish. If this is the case, separate the white and green parts before slicing and keep them separate.
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Storage (if not using immediately):
- If you're not using the sliced green onions right away, store them in an airtight container in the refrigerator. They are best used within a day or two for optimal freshness. You can also wrap them in a damp paper towel before placing them in the container to help keep them from drying out.
In summary, prepping green onions for soup involves trimming the ends, washing them thoroughly, and then slicing them according to the desired shape and the recipe's instructions. Enjoy!
