Spring Herb & Yogurt Soup with Grilled Scallions

Preparation info
  • Serves


    • Difficulty


Appears in
Soups and Stews

By The Editors of Saveur

Published 2015

  • About

Spinach and chives are blended with ice cubes to ensure that this chilled yogurt-based soup keeps its bright green color. The light, creamy blend is lavishly garnished with toasted bread crumbs, chopped chives, deeply charred scallions, and a little grated horseradish.


  • 4 tbsp. unsalted butter
  • 4 oz. dark rye bread, pulsed into coarse crumbs in a food processor


  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, coarsely chopped chives, ice cubes, salt, pepper, and 2 cups water in a blender until smooth; strain through a fine-mesh sieve into a bowl, discard solids, and stir in yogurt. In a separate bowl, beat cream until stiff peaks form; fo