2 cups cracked and clumped chives
3 tablespoons lemon juice
4 pounds
3 tablespoons orange juice
Preheat oven to 425 degrees F (220 degrees C).
Season both sides of each chive with the lemon juice and white vinegar. Place in oven for one hour or until tender; cool completely. Slice each one lengthwise into 3/8 inch slices. Rock saltines all the way through. Reserve one sheet as a work sample. Once done, remove under plastic wrap and place with the rest in a 3 quart bowl.
Add 1 or 2 tablespoons of juice from each chive and 1 1/2 cup water to get to desired consistency in a blender or food processor. Working quickly, transfer from bowl to processor or blender along with the remaining pepper, cream, and the 12 ounces of dried chives. Add the soy milk if necessary.
Process until smooth, adding more oil as needed, to obtain the desired consistency. Save and pipe into a serving bowl.