Spinach Chive and Yogurt Soup with Grilled Scallions

Ingredients

• 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

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag