Scallion Soup

• 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 13 teaspoons kosher salt
• 18 teaspoon freshly ground black pepper

1. Combine scallions with 1 cup of the broth in a 2 1/2-quart souffle dish or casserole with a lid.
2. Cover tightly with microwave plastic wrap or with lid.
3. Cook at 100 percent power for 12 minutes in a 650- to 700-watt oven.
4. If using plastic, prick to release steam.
5. Remove from oven and uncover.
6. Pour mixture into a food processor and puree.
7. Pour back into souffle dish.
8. Dissolve cornstarch in remaining broth and add to scallion mixture.
9. Cover and cook for 8 minutes.
10. If using plastic, prick to release steam.
11. Remove from oven.
12. Uncover, stir in salt and pepper and serve.

scallions, vegetarian broth, cornstarch, kosher salt, black pepper

Taken from cooking.nytimes.com/recipes/4178 (may not work)