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.

Yield: serves 4
Time: 20 minutes


  • 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
  • 34 cup roughly chopped chives, plus 2 tbsp. minced
  • 12 cup ice cubes
  • Kosher salt and freshly ground black pepper, to taste
  • 1 12 cups plain, full-fat Greek yogurt
  • 34 cup heavy cream
  • 18 scallions, trimmed and halved lengthwise
  • 3 tbsp. canola oil
  • 1 (2-oz.) piece fresh horseradish, peeled


  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.
  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.