Chive Cream Soup

Name: Chive Cream Soup
Ingredients: 3 1/2 cups chicken broth; 8 scallions, chopped, including some green top; 6 large boston lettuce leaves (butter lettuce); 1 large potato, peeled and cubed (about 6 oz.); 1 medium parsnip, cubed; 1 small onion, quartered; 1 teaspoon dried dill; 1/2 teaspoon grated nutmeg; 1/2 cup whipping cream; salt, and; white pepper, to taste; sour cream or plain yogurt, garnish; 3 tablespoons fresh chives, snipped (to taste)

13 ingredients

10 steps

Ingredients

3 1/2 cups chicken broth
8 scallions, chopped, including some green top
6 large boston lettuce leaves (butter lettuce)
1 large potato, peeled and cubed (about 6 oz.)
1 medium parsnip, cubed
1 small onion, quartered
1 teaspoon dried dill
1/2 teaspoon grated nutmeg
1/2 cup whipping cream
salt, and
white pepper, to taste
sour cream or plain yogurt, garnish
3 tablespoons fresh chives, snipped (to taste)

Directions

1

Combine first 6 ingredients in 2-quart saucepan over medium-high heat.
2

Bring mixture to a boil, reduce heat, cover and simmer 40 minutes.
3

Strain vegetables, reserve cooking liquid.
4

Transfer vegetables to food processor, blender, or food mill and puree.
5

Return to saucepan with cooking liquid.
6

Add dill and nutmeg.
7

Bring soup to a simmer over medium-low heat, stirring occasionally.
8

Using a whisk, slowly add cream, blending well.
9

Taste and adjust seasoning with salt and pepper.
10

Garnish each serving with a dollop of sour cream or yogurt and chopped chives.