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A simple staple like a potato and fresh spring
chives can make for a very hearty and satisfying Pre heat a medium size soup pot. Add olive oil,
soup. Serve chilled on a warm day or warmed butter, onion and garlic. Cook two minutes until
on a brisk night. Add a grilled shrimp or a onions are translucent. Add chicken broth,
scallop or two to step up your menu. Go crazy nutmeg, hot sauce, and 3/4 cup of chives.
and top off your soup with a little fresh Bring soup to boil, then lower to simmer cooking
chopped Arugula for a peppery finish.
for 45 minutes or until potatoes are tender.
Potato & Chive Soup
If serving hot:
Puree soup mixture, use caution while hot.
Place soup back into pot and return to a boil.
Lower temperature to a simmer. Mix half and
half with sour cream. Add to the hot soup, but
do not boil. Ladle soup into hot bowls, top each
serving with a drizzle of cream, and remaining
fresh chives.
If serving chilled:
Do not put half & half with sour cream into
pureed warm soup; chill soup first, then add
cold dairy just before serving into chilled bowls.
Top with remaining fresh chives.
For more soup recipes georgehirschliving.com
Makes eight servings
1 Tablespoon olive oil
2 Tablespoons butter
1 cup onion, chopped
4 cloves garlic, chopped fine
1/2 teaspoon fresh grated nutmeg
3 cups Yukon Gold Potatoes, medium
diced
3 cups chicken broth
1 cup fresh chives, washed & chopped
1 teaspoon hot sauce
1/4 cup half and half
1/4 cup sour cream
Video
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Garlic Aioli Recipe
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