Best 5 Chive Cream Soup Recipes

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.

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.

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.

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.

JENNIE'S HEAVENLY SLOW COOKER CHICKEN

Steps:

• Melt the butter in a saucepan over medium heat, and stir in the salad dressing mix, mushroom soup, cream cheese, and wine until the sauce mixture is hot, smooth and well combined. Place the chicken breasts into the bottom of a slow cooker, and pour the sauce mixture over the chicken. Cover and cook on Low setting until chicken is tender, about 4 hours.