SPRING ONION SOUP
2 tablespoons butter
2 cups (about 3 bunches) sliced scallions, including some green tops
2 teaspoons minced ginger root
3 tablespoons light soy sauce or tamari
1/2 cup dry white wine
6 cups chicken broth
salt
1 cup snow pea pods, strings removed, sliced diagonally in thirds
Melt the butter in a soup pot and saute the scallions and ginger for 2 minutes.
Add the soy sauce, wine, chicken broth and salt to taste.
Cook just long enough to soften the scallions, 1 or 2 minutes.
Add the pea pods and simmer 1 minute longer.
Serve immediately.
yields: 6 servings
