Spring Herb & Yogurt Soup with Grilled Scallions

Name: Spring Herb & Yogurt Soup with Grilled Scallions
Yield: Serves 4
Ingredients: 3 tbsp. canola oil; 1 2-oz. piece fresh horseradish, peeled; 2 cups packed baby spinach; 4 oz. dark rye bread, pulsed into coarse crumbs in a food processor; 4 tbsp. unsalted butter; 18 scallions, trimmed and halved lengthwise; ¾ cup heavy cream; 1½ cups plain, full-fat Greek yogurt; Kosher salt and freshly ground black pepper, to taste; ½ cup ice cubes; ¾ cup coarsely chopped chives, plus 2 tbsp. finely chopped, to garnish

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

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

Vegetarian
Soup
Spring

Method

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