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Cream of Herb Soup Popular Recipes

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Cream of Herb Soup

"This is a very creamy and savory soup. Serve in warm bowls with parsley garnish."

Ingredients :

  • 3 tablespoons butter
  • 1 cup chopped green onions
  • 1 cup chopped spinach
  • 1/2 cup chopped fresh basil
  • 1/2 cup chopped parsley
  • 5 cups chicken broth
  • 1 teaspoon white sugar
  • 1 cup half-and-half cream
  • salt to taste
  • ground black pepper to taste
  • 2 teaspoons butter
  • 2 tablespoons all-purpose flour

Instructions :

Prep : 15M Cook : 8M Ready in : 1H
  • Melt 3 tablespoons butter in a large saucepan. Saute onions until tender, about 10 minutes. Add spinach, basil or watercress (see Cook's Note), and parsley. Cover, reduce heat to low, and simmer 10 minutes.
  • Stir in broth and sugar. Simmer, covered, for 30 minutes. Slowly stir in cream.
  • In a separate pan, melt 2 tablespoons butter over medium heat. Stir in flour and cook, stirring constantly, until flour loses its raw smell, about 2 minutes. Whisk in a little of the hot soup into the flour mixture, mixing until smooth. Pour roux mixture slowly into the soup, stirring constantly. Bring just to a boil, and remove from heat. Season with salt and pepper to taste.
  • Serve in warm bowls with a parsley garnish.

Notes :

  • You may substitute watercress for the basil, if you prefer.

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