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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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