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Green Onion Coulis


  • 1 bunch green onions, green tops only
  • 1/4 cup extra-virgin olive oil
  • Pinch salt


  • Bring a medium pot of salted water to a boil. Add the green onions and blanch for 20 seconds. Remove with a slotted spoon and shock in an ice bath. Remove and dry on towels. Thinly slice and puree in a blender with the olive oil and salt. Adjust the seasoning, to taste, and serve with the Roast Garlic Custards.