Cream of Herb Soup Recipe

Ingredients
<br>- 3 tablespoons butter
<br>- 1 cup chopped green onions
<br>- 1 cup chopped spinach
<br>- 1/2 cup chopped fresh basil
<br>- 1/2 cup chopped parsley
<br>- 5 cups chicken broth
<br>- 1 teaspoon white sugar
<br>- 1 cup half-and-half cream
<br>- salt to taste
<br>- ground black pepper to taste
<br>- 2 teaspoons butter
<br>- 2 tablespoons all-purpose flour
<br><p></p>Directions
<br>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.
<br>step 2: Stir in broth and sugar. Simmer, covered, for 30 minutes. Slowly stir in cream.
<br>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.
<br>step 4: Serve in warm bowls with a parsley garnish.
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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

Directions
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.

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