Chive Cream Soup

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READY IN: 1hr 10mins
Recipe by Leslie in Texas

A refrehing soup that can be served cold or hot. Originally from a May 1979 issue of Bon Apetit magazine.

Ingredients Nutrition


  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.

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