Scallion Soup

Ingredients

• 1 pound scallions (about 4 bunches or 24 scallions), trimmed and cut across into 1-inch lengths
• 3 ½ cups vegetarian broth (see Micro Tips) or canned chicken broth
• 4 teaspoons cornstarch
• 1 ⅓ teaspoons kosher salt
• ⅛ teaspoon freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    96 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 22 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 4 grams protein; 1649 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. 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.
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.
3. Remove from oven. Uncover, stir in salt and pepper and serve.

38 minutes