|
in medium sauccepan, bring 3 cups broth to a boil. stir in the scallions. return to a boil. lower the heat and simmer, patially covered, fro 10 min., or until the scallions are very soft. in a blender, working in batches or no more that 2 cupps. puree the soup, scrape back in the pot. in a small bowl, dissolve the cornstarch in the remaining stock, whisk the corn starch mixture intp tje soup. bring to a boil. lower the heat and simmer for 2 minutes, or until the soup is slightely thickened. season with the salt and pepper.
|
