Spinach, Chive, and Yogurt Soup with Grilled Scallions
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
- 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
- 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.