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Purée the soup and return it to the pot. Place pot in an ice bath and stir occasionally until cool, 1 - 1 1/2 hours. Transfer to the refrigerator for another 2-3 hours to chill.
Just before serving, stir half-and-half and 1 teaspoon salt into soup. Taste and season with salt and pepper. Serve in chilled bowls, garnished with the chives.
Yield: 8 servings