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Chilled Cream of Chive Soup
3 tbsp. butter
3 tbsp. flour
1 (14 oz.) can chicken broth (1 3/4 c.)
1 bay leaf
2 tbsp. chives, finely snipped
1 c. light cream
In large saucepan, melt butter; blend in flour. Add broth all at once. Add bay leaf and chives. Cook and stir over medium heat until thickened and bubbly. Remove bay leaf. Stir in cream. Chill thoroughly. Serve cold. Serves 6.
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