Old-fashioned Cream of Chives Soup

19-year-old Helena Muffly wrote exactly 100 years ago today: 

Tuesday, May 12, 1914: <no entry>

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Her middle-aged granddaughter’s comments 100 years later:

I always look forward to eating the early spring vegetables and fruits. After a long winter, rhubarb, spring greens, asparagus, and chives taste wonderful. Since there’s no diary entry to guide the direction this post takes, I’ll share a recipe for one of my favorite spring foods—Old-fashioned Cream of Chive Soup.

Old-fashioned Cream of Chives Soup

1 cup potatoes, diced

water

1/4 pound bacon, diced

2 cups chives, chopped in small pieces (approximately1/8 inch long)

2 tablespoons flour

1/4 teaspoon salt

1/4 teaspoon pepper

5 cups milk

2 hard-boiled eggs, chopped

Put diced potatoes in a saucepan and just barely cover with water. Bring to a boil, then reduce heat to medium; cook until tender (about 8-10 minutes). Remove from heat.

In the meantime put bacon in a Dutch oven or other large pan and begin to fry. About 3-4 minutes before the bacon is crisp, stir in the chopped chives. Continue stirring until the chives are wilted and the bacon is crisp; then stir in flour, salt, and pepper. While continuing to heat, gradually stir in milk. Add cooked potatoes (the water they were cooked in can also be added) and chopped eggs. Reheat until hot; serve.

You might also enjoy these previous posts with recipes for other spring foods:

Rhubarb Sponge Pie

Stewed Rhubarb (Rhubarb Sauce)

Baked Rhubarb with Orange

Rhubarb Pudding

Creamed Asparagus on Toast

Creamed Dandelion