Best 7 Scallion Soup Recipes

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**Scallion Soup: A Savory and Comforting Dish for All Occasions**

Indulge in the delectable flavors of scallion soup, a culinary delight that combines the delicate taste of scallions with a rich and savory broth. This versatile soup can be enjoyed as a light lunch, a hearty dinner, or a comforting starter. Our collection of scallion soup recipes offers a variety of options to suit every palate and preference. From classic French recipes to modern twists with Asian influences, these soups promise a symphony of flavors that will warm your soul. Discover the art of crafting this comforting dish and embark on a culinary journey that is both satisfying and delicious.

Here are our top 7 tried and tested recipes!

CREAM OF SCALLION SOUP



Cream of Scallion Soup image

Make and share this Cream of Scallion Soup recipe from Food.com.

Provided by - Carla -

Categories     Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1 small onion, chopped
5 ounces scallions, white parts only, chopped
8 ounces potatoes, peeled and chopped
2 1/2 cups homemade chicken stock
1 1/2 cups light cream
salt & freshly ground black pepper, to taste
2 tablespoons lemon juice
chopped scallion, for garnish

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.

Nutrition Facts : Calories 339.4, Fat 24.9, SaturatedFat 15, Cholesterol 76.2, Sodium 1068.7, Carbohydrate 19.4, Fiber 2.5, Sugar 2.9, Protein 11.4

FRENCH MUSHROOM AND SCALLION SOUP



French Mushroom and Scallion Soup image

This is a wonderful soup with unusual ingredients--scallions and mushrooms! The soup has a delicate flavor, and once pureed, becomes thicker and more chowder-like. We loved this with crusty bread and some salmon on the side.

Provided by spatchcock

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 tablespoons butter
12 scallions, green and white parts, sliced thinly
3 garlic cloves, finely chopped (or to taste)
4 tablespoons all-purpose flour
3 cups low sodium chicken broth (or for a vegetarian soup, use vegetable stock)
8 ounces mushrooms, coarsely chopped
1/2 cup heavy cream or 1/2 cup half-and-half, if you want to conserve calories
salt & freshly ground black pepper (to taste)
chopped fresh tarragon (to garnish) or chives (to garnish)

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.

CREAMY FRENCH FRY AND SCALLION SOUP



Creamy French Fry and Scallion Soup image

Our Chopped Dinner Challenge this week was French fries. We wanted to use them in a totally new way without frying so we turned them into a flavorful soup! Chopped Basket Ingredient: French fries

Provided by Food Network Kitchen

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

1 lemon
2 fresh rosemary sprigs, cut in half
1/2 cup extra-virgin olive oil
2 tablespoons unsalted butter
1 bunch scallions, thinly sliced (white, light green and dark green parts kept separate)
4 cloves garlic, minced
Kosher salt and freshly ground black pepper
4 cups low-sodium chicken broth
1 pound frozen shoestring-style French fries (about 6 cups), thawed
1/2 baguette, sliced in half lengthwise
1/3 cup sour cream

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.

GINGER SCALLION EGG-DROP SOUP



Ginger Scallion Egg-Drop Soup image

Provided by Melissa Roberts

Categories     Soup/Stew     Chicken     Egg     Ginger     Poach     Quick & Easy     Green Onion/Scallion     Gourmet

Yield Makes 2 servings (light main course) or 4 servings (first course)

Number Of Ingredients 9

6 scallions, divided
2 cups water
1 1/2 cups reduced-sodium chicken broth
1 (2-inch) piece peeled ginger, sliced
1 skinless boneless chicken breast half (6 to 8 ounces)
2 large eggs, lightly beaten
1/4 teaspoon white pepper (optional)
Accompaniment:
Asian sesame oil

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



Scallion Soup image

Provided by Barbara Kafka

Categories     easy, quick, weekday, soups and stews, appetizer

Time 38m

Number Of Ingredients 5

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 1/3 teaspoons kosher salt
1/8 teaspoon freshly ground black pepper

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.

Nutrition Facts : @context http, Calories 119, UnsaturatedFat 0 grams, Carbohydrate 23 grams, Fat 1 gram, Fiber 6 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 1653 milligrams, Sugar 7 grams

SCALLION AND GINGER MATZO BALL SOUP



Scallion and Ginger Matzo Ball Soup image

Provided by Molly Yeh

Time 2h25m

Yield 6 to 8 servings

Number Of Ingredients 14

2 pounds skin-on, bone-in chicken drumsticks or thighs
1 teaspoon kosher salt
One 3-inch piece fresh ginger, peeled and sliced into 1/8-inch pieces
2 tablespoons soy sauce or tamari
4 scallions, sliced on a bias into 1-inch pieces
2 large carrots, chopped into coins
1 tablespoon Chinese black vinegar
Toasted sesame oil, for serving
Sambal oelek, for serving
1 cup matzo meal
Kosher salt
1/4 cup vegetable oil
4 large eggs, separated
4 scallions, chopped

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



Scallion Egg Drop Soup image

Make this five-ingredient soup your new go-to for busy weeknights-ready in 15 minutes!

Provided by Molly Yeh

Categories     Side Dish

Time 15m

Yield 2

Number Of Ingredients 6

1 carton (32 oz) Progresso™ chicken broth (4 cups)
3 stalks scallions, chopped
Soy sauce, to taste
3 eggs, beaten
2 teaspoons cornstarch
Black pepper and crushed red pepper, to taste

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!

Nutrition Facts : ServingSize 1 Serving

Tips for Making the Best Scallion Soup:

  • Use Fresh Scallions: Fresh scallions are essential for the best flavor. Look for scallions with bright green tops and no wilting.
  • Properly Clean the Scallions: Before using, clean the scallions thoroughly to remove any dirt or grit. Trim the root ends and slice them thinly.
  • Sauté the Scallions: Sautéing the scallions in butter brings out their sweetness and flavor. Cook them until they are softened.
  • Use Good Quality Broth: The broth is the base of the soup, so it's important to use a good quality broth. You can use chicken broth, vegetable broth, or a combination of both.
  • Season to Taste: Don't be afraid to season the soup to taste. Add salt, pepper, and other spices as desired.
  • Garnish Before Serving: Before serving, garnish the soup with additional sliced scallions, croutons, or grated Parmesan cheese.

Conclusion:

Scallion soup is a delicious and easy-to-make soup that is perfect for any occasion. With its creamy texture, delicate flavor, and versatility, it's a soup that everyone will enjoy. Whether you're serving it as a starter, a main course, or a side dish, scallion soup is sure to be a hit. So next time you're looking for a simple but satisfying soup, give this recipe a try. You won't be disappointed!

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