BEST HERBS FOR SOUP RECIPES

CREAM OF HERB SOUP RECIPE | ALLRECIPES

Cream of Herb Soup Recipe | Allrecipes image

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

Provided by CORWYNN DARKHOLME

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 12

Ingredients

3 tablespoons butter
1 cup chopped green onions
1 cup chopped spinach
½ cup chopped fresh basil
½ 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

Steps:

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.

Nutrition Facts : Calories 126.6 calories, CarbohydrateContent 5.3 g, CholesterolContent 25.3 mg, FatContent 9.8 g, FiberContent 0.6 g, ProteinContent 4.7 g, SaturatedFatContent 5.8 g, SodiumContent 679.9 mg, SugarContent 1.4 g

CREAM OF HERB SOUP RECIPE | ALLRECIPES

Cream of Herb Soup Recipe | Allrecipes image

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

Provided by CORWYNN DARKHOLME

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 12

Ingredients

3 tablespoons butter
1 cup chopped green onions
1 cup chopped spinach
½ cup chopped fresh basil
½ 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

Steps:

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.

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