Scallion Soup
Updated Oct. 11, 2023
- Total Time
- 38 minutes
- Prep Time
- 15 minutes
- Cook Time
- 23 minutes
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Ingredients
- 1pound scallions (about 4 bunches or 24 scallions), trimmed and cut across into 1-inch lengths
- 3½cups vegetarian broth (see Micro Tips) or canned chicken broth
- 4teaspoons cornstarch
- 1⅓teaspoons kosher salt
- ⅛teaspoon freshly ground black pepper
Nutritional analysis per serving (2 servings)
119 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 24 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 7 grams protein; 1653 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine scallions with 1 cup of the broth in a 2½-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.
- Step 2
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.
- Step 3
Remove from oven. Uncover, stir in salt and pepper and serve.
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