Spring appears in whispers and hushed tones, as the bellowing winter bows away. -Author Unknown
As the snow melts away after months of winter and the ground begins to thaw, my brave chives are always the first to poke their green stalks out of the ground. And while the other herbs in my garden just begin to show signs of life, my chives are ready for the first harvest. As soon as that happens, it’s time to whip up a batch of this potato, chive, and cheese soup. It’s a much anticipated tradition here; a celebration to mark the start of a new gardening season. It’s a rich and creamy soup, perfect for these still cool, damp days of spring, but with whispers and hushed tones of chives and Emmental. For additional allium flavour and visual appeal, it’s garnished with a drizzle of chive oil.
Potato, Chive, and Cheese Soup
- 1 tbsp olive oil
- 160 g onions, diced
- 15 g garlic, chopped
- 100 g celery, sliced
- 600 g Russet potatoes, peeled and chopped
- 4 cups vegetable stock (or chicken stock if you prefer)
- 1/4 cup fresh chives, finely chopped
- 100 g Emmental, grated
- 1 cup milk
- 2-3 tsp salt as per your taste
- pepper to taste
- chive oil for drizzling
- Heat olive oil in a large pot (I use my 5.4 L stainless steel Dutch oven pot).
- Add onions and stir to coat and allow them to soften on medium heat.
- Stir in garlic and cook for 2 more minutes.
- Stir in celery and potatoes.
- Add stock and bring to a boil. Then reduce the heat and cover and simmer for about 20 minutes, until the potatoes are tender.
- Allow to cool slightly.
- Using a food processor or blender (I use an immersion blender directly in my Dutch oven pot), blend to obtain a smooth texture.
- Return to stove top.
- Over medium-high heat, add chives, cheese, milk and salt. Stir until cheese is completely melted.
- Cover and allow to simmer for 10 minutes.
- Serve hot with chive oil drizzled over it and freshly ground pepper.
(yields about 1/4 cup)
- 1/4 cup light olive oil
- 10-15 g fresh chives, chopped
- 1/4 tsp lemon juice
- 1/8 tsp salt
- Using an immersion blender, blend all the ingredients for 1-2 minutes.
- Strain through a fine strainer and discard the solids.
- Use to drizzle over soups, as a base for a salad dressing or for making croutons.