Scallion Soup

By Yankee Magazine

Sep 05 2007

Use both white and green portions of the scallions.


Serves 4-6


3 tablespoons butter
6 scallions, sliced
3 carrots, peeled and grated
4 cups chicken stock
1/2 cup finely chopped spinach
1 tablespoon chopped basil
2 teaspoons chopped parsley
Salt and pepper to taste


Melt butter in soup kettle and sauté scallions until soft. Add carrots, stock, spinach, basil, and parsley; bring to a boil, reduce heat and simmer, uncovered, 10 minutes. Season with salt and pepper.