Scallions or green onions are up early sometimes, the product of fall planting. They are the makings of the most delicate of the Allium (onion) family soups.
In a medium saucepan, bring 3cups (750ml) broth to a boil. Stir in the scallions. Return to a boil. Lower the heat and simmer, partially covered, for 10 minutes, or until the scallions are very soft.