Yield:
Serves 6Ingredients
1 bunch scallions–bulbs and fresh leaves, chopped together
1 quart chicken stock
2 tablespoons butter
2 tablespoons flour
1 sprig thyme
1 shallot, minced
salt and white pepper
pinch of mustard
1 cup light cream
Instructions
Cook the scallions and shallot with the thyme in the butter until soft but still very green. Add the flour and seasonings and part of the stock, then cook a little longer. Reheat with the rest of the stock and the cream. This soup is good served with finely chopped parsley, fried croutons, and grated cheese, accompanied by melba or hot buttered toast.
