Cream of Herb Soup Recipe
This soup is rich, creamy, and delicious. Garnish with parsley and serve in warm bowls.
Servings Per Recipe: 8 | Calories: 126.6
Ingredients:
- 1 cup half-and-half cream
- ½ cup chopped fresh basil
- 5 cups chicken broth
- 3 tablespoons butter
- 2 teaspoons butter
- 1 cup chopped green onions
- 1 teaspoon white sugar
- 1 cup chopped spinach
- salt to taste
- 2 tablespoons all-purpose flour
- ground black pepper to taste
- ½ cup chopped parsley
Directions:
- In a large pot, melt 3 tablespoons butter. Cook onions for about 10 minutes, or until they are soft. Combine spinach, basil or watercress (see Cook's Note), and parsley in a large mixing bowl. Cover and cook for 10 minutes on low heat.
- Combine the broth and sugar in a mixing bowl. Cook for 30 minutes, covered. Slowly drizzle in the cream.
- 2 tablespoons butter, melted in a separate pan over medium heat Cook, stirring regularly, for about 2 minutes, or until the flour loses its raw fragrance. In a small bowl, whisk together a bit of the hot soup and the flour mixture until smooth. Slowly pour the roux mixture into the soup while constantly stirring. Bring to a boil, then remove from the heat. To taste, season with salt and pepper.
- With a parsley garnish, serve in warm bowls.
Nutrition Facts:
| Nutritions | Facts | Vitamin C | 9.2mg | Carbohydrates | 5.3g | Vitamin A Iu | 1202.4IU | Magnesium | 14.2mg | Vitamin B6 | 0.1mg | Calories From Fat | 88 | Sodium | 679.9mg | Iron | 1.1mg | Saturated Fat | 5.8g | Potassium | 256.8mg | Folate | 30.4mcg | Calcium | 62.6mg | Dietary Fiber | 0.6g | Niacin Equivalents | 2.7mg | Protein | 4.7g | Sugars | 1.4g | Cholesterol | 25.3mg | Fat | 9.8g |
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