Spring Herb & Yogurt Soup with Grilled Scallions from Soups and Stews by The Editors of Saveur

Ingredients

• 4 oz. dark rye bread, pulsed into coarse crumbs in a food processor
• 4 tbsp. unsalted butter
• ½ cup ice cubes
• Kosher salt and freshly ground black pepper, to taste
• 18 scallions, trimmed and halved lengthwise
• ¾ cup coarsely chopped chives, plus 2 tbsp. finely chopped, to garnish
• ¾ cup heavy cream
• 1½ cups plain, full-fat Greek yogurt
• 3 tbsp. canola oil
• 2 cups packed baby spinach
• 1 2-oz. piece fresh horseradish, peeled