Scallion Soup Food

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.

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.

SCALLION SOUP

Steps:

• Rinse the scallions and cut into thick pieces. Peel and finely chop the onion and garlic. Heat the oil and butter in a saucepan. Saute the scallions, onion, garlic and cumin over low heat.
• Pour in the vegetable broth and wine. Bring to a boil. Simmer over low heat for about 5 minutes. Toast the bread and place in preheated soup bowls. Sprinkle with the cheese. Pour in the hot soup. Season with salt and pepper. Cut the chives into rolls. Serve the soup sprinkled with chives.

SCALLION AND GINGER MATZO BALL SOUP

Steps:

• For the soup: Season the chicken all over with the salt. Tie up the ginger in a piece of cheesecloth (or put in a tea bag or tea ball). Put the chicken and ginger in a large pot with the soy sauce, scallions, carrots and 8 cups water and bring to a boil over high heat. Reduce to a simmer and simmer about 1 hour, skimming the foam off of the top when needed.
• For the matzo balls: In a large bowl, combine the matzo meal and 1 teaspoon salt. Stir in the oil, egg yolks, scallions and 1/4 cup of the soup. In a separate bowl, beat the egg whites until fluffy but not stiff. Fold the whites into the yolk mixture. Cover and refrigerate for 30 minutes.
• Transfer the chicken to a cutting board and let cool slightly, 10 to 15 minutes. When cool enough to handle, use a fork or your hands to pull the meat from the bones; reserve the meat. Return the soup to a very low simmer while you make the matzo balls.
• Bring a pot of salted water to a boil. Roll tablespoon-size balls of the matzo mixture. Boil in the salted water until fluffy, 30 to 35 minutes.
• Return the meat to the soup and simmer until warmed through. When ready to serve, stir the black vinegar into the soup. Serve the matzo balls in the soup with a drizzle of sesame oil and a plop of sambal oelek.

SQUASH, BELL PEPPER AND SCALLION SOUP

Steps:

• Heat the drippings or oil in a medium saucepan over medium heat. Add the scallion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, thyme, garlic, cayenne, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
• Add the squash and bell pepper and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
• Reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and black pepper.
• Serve hot with a dollop of sour cream, some cilantro and a sprinkle of cayenne pepper.

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.

MUSHROOM AND SCALLION SOUP

Steps:

• In a saucepan saut`e the mushrooms in the buter over high heat, stirring, until all the liquid the mushrooms give off is evaporated and stir in the broth and the water.
• In a small bowl whisk together the cornstarch, the soy sauce, and the vinegar until the cornstarch is dissolved and stir the mixture into the soup.
• Bring the soup to a boil and simmer for 5 minutes.
• Stir in the scallions and salt and pepper to taste and simmer the soup for one minute more.

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.

SCALLION/GREEN ONION SOUP

Steps:

• Roughly chop up all the veggies and add to a soup pot with the butter.
• Fry over medium high heat for about 10 minutes.
• Add the stock, cover, and simmer for 10 minutes more.
• Puree to a smooth consistency in batches using a blender.
• Add salt to taste.
• Pour back into the pot and warm with a bit of milk or cream to make your desired consistency (I added about 1/2 of low fat milk).