Seeing bunches of fresh chives at the Market last Saturday inspired me to add them to my dishes for Sunday dinner. And also to search out this refreshing chilled soup recipe with fresh baby spinach, tender chives, and grilled scallions.
Spinach, Chive, and Yogurt Soup with Grilled Scallions
recipe from Saveur
- 4 tbsp. unsalted butter
- 4 oz. (about 2 slices) dark rye bread, pulsed into coarse crumbs in a food processor
- 2 cups packed baby spinach*
- 3⁄4 cup roughly chopped chives, plus 2 tbsp. minced
- 1⁄2 cup ice cubes
- Salt and freshly ground black pepper, to taste
- 1 1⁄2 cups plain, full-fat Greek yogurt
- 3⁄4 cup heavy cream
- 18 scallions, trimmed and halved lengthwise
- 3 tbsp. olive oil
- 1 (2-oz.) piece fresh horseradish, peeled
- Melt butter in a 12″ skillet over medium. Cook bread crumbs until crisp, 4–5 minutes; transfer to paper towels to drain. Purée the spinach, roughly chopped chives, ice cubes, salt, pepper, and 2 cups water in a blender until smooth; strain sauce through a fine-mesh sieve into bowl and stir in yogurt. In a separate bowl, beat cream until stiff peaks form; fold in yogurt mixture. Chill soup until ready to serve.
- Heat a charcoal grill or set a gas grill to medium-high. (Alternatively, heat oven broiler.) Toss scallions with oil, salt, and pepper on a baking sheet; grill, turning as needed, until slightly charred, 1–2 minutes. To serve, divide soup between bowls. Garnish with reserved bread crumbs and minced chives; top with grilled scallions and grate horseradish over the top. Makes 4 servings.
*Cook;s Note: You could substitute bok choy for the spinach or use a combination of the two.
The freshness of the spinach and chives plus the pungent bite of scallions and horseradish are complemented by the creaminess of the dairy in this quintessential spring soup. And the aroma is heavenly!