Cream of Herb Soup

Fresh spinach, basil and parsley are used in this chicken stock based soup which is thickened with heavy cream. Serve garnished with a sprig of parsley.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 127 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 3 tablespoons butter
• 1 teaspoon white sugar
• salt to taste
• ½ cup chopped fresh basil
• ½ cup chopped parsley
• ground black pepper to taste
• 2 teaspoons butter
• 1 cup chopped green onions
• 5 cups chicken broth
• 1 cup half-and-half cream
• 1 cup chopped spinach

Recipe Instructions

Step 1

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.

Step 2

Stir in broth and sugar. Simmer, covered, for 30 minutes. Slowly stir in cream.

Step 3

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.

Step 4

Serve in warm bowls with a parsley garnish.