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 sauté 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, l or 2 minutes. Add the pea pods and simmer l minute longer. Serve immediately.