Spinach, Chive, and Yogurt Soup with Grilled Scallions

Name: Spinach, Chive, and Yogurt Soup with Grilled Scallions
Cook time: PT0D0H20M
Total time: PT0D0H20M
Yield: serves 4
Ingredients: 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; Kosher 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. canola oil; 1 (2-oz.) piece fresh horseradish, peeled

Ice cubes keep your greens vibrant and your soup chilly.

Serves
serves 4
Time
20 minutes

ROMULO YANES

By Kobe Desramaults

Published on March 16, 2015

Kobe Desramaults, of Belgium's In de Wulf restaurant, blends spinach and chives with ice cubes to ensure that this chilled soup, tangy with yogurt, maintains a bright green color.

Find this recipe in our cookbook, SAVEUR: Soups and Stews.

Ingredients

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
Kosher 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. canola oil
1 (2-oz.) piece fresh horseradish, peeled

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Instructions

Step 1

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.

Step 2

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.