Scallion Soup


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Average: 4 (1 vote)

Use both white and green portions of the scallions.


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 saute 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.

Cooking & Recipes


Serves 4-6

Preparation Method

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