Because I don’t like wasting anything, and I know that there is a valid use for the leaves, I kept all those. I ended up using the bulbs in some kind of pasta, while the leaves, a lot of it, I was trying to figure out how to use. Yes, you can put them in as additional seasoning like in omelet or mashed potatoes, etc. But I wanted them to be the star of the show, especially since it is a new ingredient. And what I came across was soup. Chive and Potato Soup.
I love having soups at home and making simple soup is really heavenly for me. I dumped in about 2 cups worth of chopped chives, as well as one onion leek. I also added 3 pounded garlic cloves, and 1 diced potato. I placed them in freshly made pork stock, and then added some salt. Boil until the potatoes are done. Put everything in a blender, blend until it is a fine soup. Serve.
The soup was really simple. Garlicky of course. I really loved it, and would easily do it again even with just leeks. Yum.
Chive and Potato Soup
1 cup chopped chives
1 leek, chopped
1 potato, diced
3 garlic cloves, smashed and peeled
2 to 3 cups chicken stock
tablespoon of butter or cream
Put everything in a pot and boil. Once the potatoes are cooked, place in the blender or food processor and blend until fine. Put back the soup on the pan over the stove and heat it again. Taste and adjust seasoning as needed. Once heated through, add the butter or cream. And serve.