Cream Of Herb Soup19 Reviews
“This is a very creamy and savory soup. Serve in warm bowls with parsley garnish.” - by CORWYNN DARKHOLME
Original recipe yields 8 - 10 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.
Amount Per Serving (9 total)
- 181 cal
- 16.7 g
- 4.3 g
Based on a 2,000 calorie diet
Reviews (19)Rate This Recipe
"I totally dig this! This was a breeze to make & very tasty as well (this is my kind of soup, I just love spinich). I topped it off with some fresh grated parmesan cheese & real bacon bits. A delici..." See moreous light lunch. Thanks Corwynn!"
"This is a great recipe. I made it for my girlfriend on Valintines Day and she loved it. The only thing I changed was the second time I made it with more basil and more spinach. I think it worked a ..." See morelittle better. Thanks!"
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