If you’ve planted chives before you have your hands full right now. These hardy perennials began shooting up more than a month ago and are now bush-like, with their pretty purple flowers adorning the tops of a healthy minority of the shoots. If you don’t grow them on your own they’re plentiful at the farmers market. This recipe blessedly required the hacking off of half of my chives. And it’s good. With crisped, home-cured bacon, it gets even better.
2 Tb canola or olive oil
1 lb. potatoes, peeled and chopped into 1-inch cubes
8 oz. chives, cut into 1-inch pieces
2 cups good chicken stock
2 cups whole milk
Salt and pepper
4 Tb. butter (or better yet, bacon grease)
Heat oil in pan over medium heat and add potatoes, stirring to coat. Add salt and pepper. When sizzling add stock and stir. Cover and cook for 15-20 minutes or until the potatoes are very tender. Stir in butter or bacon fat. Add chives, then potato mixture to a blender or food processor and blend until smooth. Add milk, stir and serve chilled, with crisped bacon and chive flowers as a garnish. Remember, bacon makes this really, really good. Add more.