Scallion Soup

Name: Scallion Soup
Ingredients: 1 pound scallions (about 4 bunches or 24 scallions), trimmed and cut across into 1-inch lengths; 3 1/2 cups vegetarian broth (see Micro Tips) or canned chicken broth; 4 teaspoons cornstarch; 1 13 teaspoons kosher salt; 18 teaspoon freshly ground black pepper

5 ingredients

12 steps

Ingredients

1 pound scallions (about 4 bunches or 24 scallions), trimmed and cut across into 1-inch lengths
3 1/2 cups vegetarian broth (see Micro Tips) or canned chicken broth
4 teaspoons cornstarch
1 13 teaspoons kosher salt
18 teaspoon freshly ground black pepper

Directions

1

Combine scallions with 1 cup of the broth in a 2 1/2-quart souffle dish or casserole with a lid.
2

Cover tightly with microwave plastic wrap or with lid.
3

Cook at 100 percent power for 12 minutes in a 650- to 700-watt oven.
4

If using plastic, prick to release steam.
5

Remove from oven and uncover.
6

Pour mixture into a food processor and puree.
7

Pour back into souffle dish.
8

Dissolve cornstarch in remaining broth and add to scallion mixture.
9

Cover and cook for 8 minutes.
10

If using plastic, prick to release steam.
11

Remove from oven.
12

Uncover, stir in salt and pepper and serve.