Cream Of Scallion Soup Food

SCALLION SOUP

Steps:

• Combine scallions with 1 cup of the broth in a 2 1/2-quart souffle dish or casserole with a lid. Cover tightly with microwave plastic wrap or with lid. Cook at 100 percent power for 12 minutes in a 650- to 700-watt oven. If using plastic, prick to release steam.
• Remove from oven and uncover. Pour mixture into a food processor and puree. Pour back into souffle dish. Dissolve cornstarch in remaining broth and add to scallion mixture. Cover and cook for 8 minutes. If using plastic, prick to release steam.
• Remove from oven. Uncover, stir in salt and pepper and serve.

CREAM OF SCALLION SOUP

Steps:

• Melt the butter in a saucepan and add the onions.
• Cover and cook over a very low heat 10 minutes, or until onions are soft.
• Add the potatoes and the chicken stock.
• bring to a boil, cover nd simmer over a medium low heat 30 minutes.
• Cool soup slightly and purée in a blender or food processor.
• Return soup to saucepan and add the cream and season with salt and freshly ground black pepper to suit your taste; reheat soup gently and stir frequently.
• Stir in the lemon juice.
• Serve each bowl garnished with freshly chopped scallions from your garden.

SCALLION SOUR CREAM

Steps:

• Put the scallions, sour cream, salt, and pepper in a blender and pulse until smooth. Set aside for 15 minutes before serving.
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CREAMY FRENCH FRY AND SCALLION SOUP

Steps:

• Set the oven to broil with a rack set about 4 inches from the heat source.
• Peel the zest away from the lemon in long strips, avoiding the white pith. Place the lemon zest, rosemary sprigs and oil in a small saucepan over medium-low heat and heat until the oil just comes to a simmer, about 10 minutes. Turn off the heat and allow to sit at room temperature while you prepare the soup.
• Melt the butter over medium heat in a large saucepan. Add the white and light green parts of the scallions (about 1/2 cup) and the garlic. Cook until softened, stirring constantly, 3 to 5 minutes. Add the chicken broth, 2 cups water and the French fries, bring to a boil and then reduce to a simmer. Simmer uncovered until the potatoes soften and start to break apart in the broth, about 10 minutes.
• Meanwhile, strain the rosemary and lemon strips from the oil. Juice the lemon and whisk into the strained oil. Season with salt and pepper. Brush some of the oil onto the halved baguette, place on a baking sheet and broil until lightly golden brown, about 3 minutes.
• Once the potatoes are fully softened, use an immersion blender to puree the soup until completely smooth. Season with additional salt if needed.
• To serve, ladle the soup into bowls. Top with a dollop of sour cream. Drizzle with some of the remaining rosemary-lemon oil and garnish with the dark scallion greens. Cut the baguette into smaller pieces and serve alongside the soup.

CREAM OF CELERY SOUP

Steps:

• Pour the chicken stock into a large pot, and bring to a boil. Add the celery, carrots and onion to the pot.
• Whisk together the flour, salt, pepper, and milk; add to the pot along with the margarine.
• Boil for 10 minutes, then strain out the vegetables by pouring through a sieve, or if the vegetables are large enough, a colander may be used.

SCALLION CHIVE SOUP

Steps:

• In a saucepan cook zucchini, shallots, and garlic in oil and butter over moderately low heat, stirring occasionally, until shallots are tender, about 5 minutes. Add scallions and all but 2 tablespoons chives and cook, stirring, until scallions are softened, about 2 minutes. Stir in broth and water and simmer 2 minutes.
• In a blender purée mixture (use caution when blending hot liquids). Pour soup through a fine sieve into cleaned pan, pressing hard on solids and discarding them. Heat soup over moderate heat, stirring, until hot and season with salt and pepper. Stir in remaining 2 tablespoons chives.
• Serve soup with Parmesan puffs.

CREAM OF MUSHROOM SOUP II

Steps:

• Thinly slice the mushroom caps, discarding the stalks.
• Melt the butter in a heavy-based pan and cook the spring onion, garlic and lemon thyme, stirring, for 1 minute, or until the garlic is golden. Add the mushroom and salt and white pepper. Cook for 3 to 4 minutes, or until the mushroom just softens. Add flour and cook, stirring for 1 minute.
• Remove from the heat and add the stock, stirring continuously. Return to the heat and bring to the boil, stirring. Reduce the heat and simmer gently for 2 minutes, stirring occasionally.
• Whisk the cream into the soup, then reheat gently, stirring. Do not allow the soup to boil. Season to taste with salt and pepper, and garnish with the chopped chives and thyme.

WATERCRESS, OYSTER AND SCALLION SOUP

Steps:

• Shuck the oysters over a bowl and reserve their liquor. Strain the liquor through one or two thicknesses of dampened cheesecloth into another bowl. Set both the oysters and liquor aside.
• Melt the butter in a skillet over a medium-high heat. Add the scallions and saute for about three minutes until just softened. Set aside.
• Cook the carrots in boiling salted water to cover for about two minutes until just tender. Drain immediately and rinse under cold water to stop cooking. Pat them dry and set aside.
• In a large, nonreactive saucepan or stock pot, bring the wine to a boil. Remove the pan from the heat. Slowly stir in the half-and-half and heavy cream. Stir the mixture constantly to prevent curdling. When well mixed, return the pan to the heat and bring to a slow boil. Cook uncovered over high heat for about five minutes until slightly thickened.
• Reduce the heat to medium-low and stir in the reserved oyster liquor. Add the scallions and carrots and cook for about five minutes until heated through. Season to taste with salt and pepper.
• Add the watercress and cook gently for about five minutes longer until heated through. Add the oysters and stir briskly for about one minute until their edges just begin to curl. Immediately ladle the soup into bowls and garnish by floating the lemon slices on top of the soup.

SOUR CREAM AND SCALLION DROP BISCUITS

Steps:

• Preheat oven to 400°F. Whisk flour, baking powder, salt, sugar, and baking soda in a large bowl. Drizzle in 6 Tbsp. butter and mix lightly with your hands just to distribute butter. Make a well in center of bowl and add scallions and sour cream. Mix with a wooden spoon until no dry spots remain and mixture forms a shaggy dough.
• Using 2 spoons, drop 1/2-cupfuls of dough onto a parchment-lined baking sheet, spacing at least 1 1/2" apart, or into a 12" cast-iron skillet, arranging so sides of biscuits are just touching (you should have 8). Brush tops with remaining 2 Tbsp. butter; sprinkle with paprika. Bake biscuits until tops and bottoms are golden brown on top and bottom, 12-15 minutes.

FRENCH MUSHROOM AND SCALLION SOUP

Steps:

• Heat the butter in a large pot over moderate heat.
• Saute the scallions and garlic until tender but not too brown, about 5 minutes.
• Stir in the flour and cook 2 to 3 minutes to get rid of the raw flour taste.
• Add the stock and mushrooms and bring to a gentle boil, stirring frequently.
• Simmer covered for 5 minutes.
• Puree in batches using an electric blender or food processor.
• (If you have one, an immersion blender is the best!) Strain, return to the pot and add the cream or half& half, salt, and pepper.
• Reheat and serve garnished with chopped fresh herbs.
• Serve with a crusty loaf of French bread and a glass of wine.