cream of herb soup

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• 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.