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Cream Of Herb Soup

By: CORWYNN DARKHOLME

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

Rate/Review | Read Reviews (19)

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 - 10 servings

Ingredients

3 tablespoons margarine
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 heavy whipping cream
salt to taste
ground black pepper to taste
2 tablespoons margarine, softened
2 tablespoons all-purpose flour

Directions

Melt 3 tablespoons butter or margarine in a large saucepan. Saute onions until tender, about 10 minutes. Add spinach, basil or watercress, and parsley. Cover, and simmer 10 minutes.
Stir in broth and sugar. Simmer, covered, for 30 minutes.
Turn heat to low. Slowly stir in cream.
In a separate pan, blend together 2 tablespoons butter or margarine and flour. Whisk in a little of the hot soup, beating until smooth. Pour mixture slowly into soup, stirring constantly. Bring just to a boil, and remove from heat. Season with salt and pepper.