Cream Of Herb Soup

Cooking Recipes Catalogue

Fresh spinach, basil and parsley are used in this chicken stock based soup which is thickened with heavy cream. Serve garnished with a sprig of parsley.

INGREDIENTS (for 9 servings):


  • 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.