Scallions are a good source of the B Vitamin complex and are available May through December.
General Technique: Wash and trim roots, slice thin and sprinkle over salads, soups, and sandwiches. Great addition to most sauté dishes.
Featured Recipe: Creamy scallion and mushroom soup
Melt a half a stick of butter in a large sauce pan. Add 2 bundles worth of chopped scallions, 2 tablespoons of salt, and 2 teaspoons of pepper, cover and cook on low, stirring occasionally for about 10 minutes. Stir in 2 tablespoons of flour, and add 5 cups chicken or veggie stock. Bring to a boil, then simmer for 10 minutes on low. Remove from heat and add 4 cups of sliced white mushrooms and ½ bundle of chopped parsley. Puree the soup in a blender, then return to pan and add ½ cup heavy cream. Garnish with sliced scallions, mushrooms, and parsley.