Best Scallion Soup Recipes

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.

BEET, BUTTERMILK, AND SCALLION SOUP

Steps:

• Puree beets, scallions, buttermilk, and salt in a blender until smooth. Refrigerate until cold, about 1 hour. Stir well, and swirl in more buttermilk if desired before serving.

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 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.

GINGER SCALLION EGG-DROP SOUP

Steps:

• Smash 3 scallions and cut into 2-inch pieces, then put in a 2-quart saucepan with water, broth, ginger, and 3/4 teaspoon salt. Bring to a simmer, then poach chicken at a bare simmer, uncovered, until just cooked through, 12 to 15 minutes. Transfer chicken to a cutting board and let broth steep, covered, 10 minutes.
• Meanwhile, chop remaining 3 scallions and shred chicken.
• Discard scallions and ginger from broth and bring to a brisk simmer. Add beaten eggs in a slow stream, stirring constantly. Remove from heat and stir in scallions, chicken, and white pepper (if using). Serve drizzled with sesame oil.

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.

PANERA FIVE ONION SOUP WITH SCALLION AND GRUYERE CROUTONS

Steps:

• In a 12-quart stockpot, sauté the onions, shallots, leeks, scallion whites, garlic and a heavy pinch of salt in 2 tablespoons oil until the onions begin to caramelize. Deglaze with red wine. Add the thyme and stock to the pot. Bring the soup to a boil, reduce heat to low, and simmer for at least 1 hour. Adjust the seasoning with salt and pepper.
• While the soup is simmering, preheat the oven to broil. Toss the bread coins with the remaining 2 tablespoons oil and place flat on a sheet pan. Toss the scallion greens with the Gruyere, and top each coin with the mixture. Bake on a rack in the middle of the oven for 3 minutes and then transfer to the broiler to lightly brown the tops. The cheese should be bubbly. Ladle the soup into bowls and top with croutons.

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.

SCALLION EGG DROP SOUP

Steps:

• In 3-quart saucepan, heat broth, scallions and soy sauce to simmering. Set aside 2 tablespoons broth. With soup simmering, drizzle in beaten eggs as you lightly stir them in. The eggs will cook within seconds.
• Mix cornstarch into reserved broth to create a slurry. Gently stir slurry into soup so it thickens slightly.
• Add peppers to taste, and enjoy!

FIVE-ONION SOUP WITH SCALLION AND GRUYERE CROUTONS

Steps:

• In a large stockpot, saute the five onions, garlic, and a heavy pinch of salt in 2 tbsp oil until the onions are carmelized. Deglaze with the wine. Add thyme and stock to the pot. Bring to a boil and reduce heat to simmer for about an hour. Adjust seasoning as needed, and remove the thyme stems.
• Shortly before the soup is finished, preheat the broiler. Mix a generous amount of the scallion greens with the cheese. Coat the bread coins with the remaining 2 tbsp olive oil, and place on the broiler pan. Top each coin with some of the cheese mixture. Bake in the middle of the broiler for about 3 minutes to melt the cheese, then move them closer to the broiler element to get the cheese brown and bubbly.
• Ladle the soup into a bowl, and top with several Gruyere croutons. Allow them to rest a bit, to soak up some of the soup, before eating.

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.

GINGER SCALLION EGG DROP SOUP

Steps:

• Heat oil in large saucepan over medium heat.
• When oil is shimmering add the ginger and cook for 1 minute, stirring frequently.
• Increase heat to High and add red pepper flakes, sherry vinegar, soy sauce, broth and water.
• Bring broth to a boil, add seaweed.
• Slowly pour in the egg while rapidly stirring.
• Add the zucchini noodles, scallions and pepper and cook for about 2 minutes.
• Transfer to bowl and serve.

SWEET POTATO, ORANGE PEPPER AND SCALLION SOUP

Steps:

• Heat the drippings in a medium saucepan over medium heat. Add the scallion and cook, stirring, until tender, 3 to 4 minutes. Add the potato, cayenne, thyme, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
• Add the sweet potato and bell pepper and simmer until the potatoes and peppers 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).
• Reheat the soup if necessary, and adjust the consistency with water and seasoning with additional salt and pepper.
• Serve hot with a dollop of sour cream, cilantro and a sprinkle of cayenne pepper.

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).

MUSHROOM SCALLION SOUP

Steps:

• 1. Melt butter.
• 2. Add onions, salt and pepper.
• 3. Saute 10 minutes, add stock and bring to a boil.
• 4. Cover and simmer for 10 minutes.
• 5. Add half the mushrooms and let soak for 1 minute.
• 6. Puree in blender/food processor until smooth.
• 7. Add 15% cream and heat gently.
• 8. Drop in remaining mushrooms and cook slowly until tender.
• 9. Serve with a dollop of whipped cream and a dash of cayenne (or paprika) for color.
• 10. Use a warmed bowl.

GREEN-PEA SOUP WITH CHEDDAR-SCALLION PANINI

Steps:

• In a large saucepan, heat 1 tablespoon butter over medium. Add scallion whites, and cook, stirring, until softened, 1 to 2 minutes. Add peas, broth, and 3 cups water. Bring to a boil; reduce heat to a simmer. Cook until peas are tender, about 5 minutes; set aside.
• In a medium bowl, toss cheddar with scallion greens. Make 4 sandwiches with cheddar mixture and bread.
• In a large skillet, heat 1 tablespoon butter over medium-low. Place sandwiches in skillet, and cook until golden, 3 to 4 minutes per side, adding remaining tablespoon butter to skillet to cook second side.
• Working in batches, puree soup in a blender until smooth (filling blender only halfway to prevent spattering). If necessary, adjust consistency with a little bit of water. Season with salt, pepper, and lemon juice. Slice each panini into 4 "fingers," and serve with soup.

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.

POTATO AND SCALLION SOUP

Steps:

• cut scallions in half, dividing white and green. Chop green parts and set aside. Heat oil in pan, add onion and white parts of scallion with a little salt. Cover and sweat for 5 minutes, the uncover and cook, stirring frequently for 10 minutes. add potatoes and broth, season with salt and pepper. Bring to boil cook for 20- 30 minutes until potatoes are very soft. Puree using immersion blender, adjust seasoning and garnish with scallion greens.