Chive Cream Soup Food

CHIVE MUSHROOM SOUP

Steps:

• In a large saucepan, saute mushrooms in butter until tender. Stir in the flour, salt and mustard until blended; gradually stir in broth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in cream and chives. Cook until heated through, about 5 minutes longer.

PARSLEY SOUP WITH CHIVE CREAM

Steps:

• Remove and discard the darker green tops of the leeks.
• Slice the rest and wash well.
• Melt the butter in a large pot.
• Add half the parsley and the leeks and cook gently until soft.
• Add the potatoes and chicken stock before covering and simmering gently for 20 minutes.
• Add the reserved parsley leaves and simmer for two minutes, then liquidise in batches until smooth and return to a clean pan.
• Stir in half the cream and season with salt and freshly ground black pepper.
• For the chive cream, lightly whip the remaining cream with a bit of salt and pepper so it thickens slightly but is still runny.
• Stir in most of the chopped chives.
• Ladle the soup into warmed bowls and swirl in some of the chive cream.
• Scatter over the remaining chives.

CHIVE CREAM SOUP

Steps:

• Combine first 6 ingredients in 2-quart saucepan over medium-high heat.
• Bring mixture to a boil, reduce heat, cover and simmer 40 minutes.
• Strain vegetables, reserve cooking liquid.
• Transfer vegetables to food processor, blender, or food mill and puree.
• Return to saucepan with cooking liquid.
• Add dill and nutmeg.
• Bring soup to a simmer over medium-low heat, stirring occasionally.
• Using a whisk, slowly add cream, blending well.
• Taste and adjust seasoning with salt and pepper.
• Garnish each serving with a dollop of sour cream or yogurt and chopped chives.

HOT AND SOUR PUMPKIN SOUP WITH CHIVE CREAM

Steps:

• In a medium stockpot coat with 1 tablespoon oil, sweat the onion, garlic, and ginger until the onions are translucent. Add the pumpkin and wine and simmer until the wine is reduced by half. Add the chicken stock and bring to a simmer, continue cooking for about 20 minutes until the pumpkin is tender.
• In a hot saute pan coated with 1 tablespoon oil, sear the lemon grass and Thai bird chiles until lightly browned, remove from heat.
• When the pumpkin is tender, puree smooth using a hand blender or a blender and return to a simmer. Add the sauteed lemon grass, chilies, sugar, kaffir lime leaves (optional), lime juice, and fish sauce. Gently simmer for 20 minutes. Strain the soup through a medium strainer, discarding the solids, and season well with salt and pepper. The soup should be medium in body and may require additional chicken stock or water.
• In a small bowl, mix the sour cream with the chives.
• PLATING Serve the soup hot with a dollop of sour cream and chives in the center as garnish.

CREAMY POTATO AND CHIVES SOUP

Steps:

• Cook the potatoes until they are tender; set aside.
• Prepare roux: melt the butter in a small saucepan over medium heat.
• Gradually whisk in the flour until it is well combined.
• Cook over medium heat, stirring often, for about 3 to 5 minutes or until the mixture turns an almond colour and is very creamy; set aside.
• To make the soup: in large kettle, sauté the onion in oil until it is soft.
• Add the water, bay leaf, chives, chicken bouillon, seasoning salt, pepper and garlic powder; bring to a boil.
• Whisk in the milk and table cream, then the prepared roux; cook, stirring frequently, until thickened.
• Add the sour cream and potatoes.
• Simmer until soup reaches 160°F.
• Remove the bay leaf.
• Remove from the heat and serve with croutons if desired.

CHIVE CREAM

Steps:

• In the bowl of a standing mixer - or in a large bowl, using a hand-held mixer - whip the crème fraîche until light and airy. Stir in the buttermilk, garlic, chives, lemon zest and juice. Season with one-fourth teaspoon salt and a couple grinds of black pepper, or to taste.
• Refrigerate 1 hour before serving.
• This will keep, refrigerated, for one day.

POTATO-CHIVE SOUP

Steps:

• Combine potatoes and broth in heavy 2-quart saucepan. Cover and simmer until potatoes are very tender, stirring occasionally, about 45 minutes. Let mixture cool slightly.
• Purée potato mixture in batches in blender or processor. Return soup to saucepan. Stir in enough milk to thin to desired consistency. Mix in butter and chives. Bring to simmer. Remove from heat and mix in 1/3 cup sour cream. Season with salt and pepper. Serve, passing additional sour cream separately.