About this recipe:A creamy soup that's bursting full of flavour. Sauteed spring onions are simmered with spinach, basil, parsley, chicken stock and cream. Serve with fresh crusty bread.
Serves: 8 - 10
100g spring onions, chopped
30g spinach, chopped
30g fresh basil, chopped
30g fresh parsley, chopped
1.2 litres chicken stock
1 teaspoon caster sugar
250ml whipping cream
salt to taste
ground black pepper to taste
30g margarine, softened
2 tablespoons plain flour
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Method Prep:15min › Cook:50min › Ready in:1hr5min
Melt 50g margarine in a large saucepan. Saute onions until tender, about 10 minutes. Add spinach, basil and parsley. Cover and simmer 10 minutes.
Stir in stock and sugar. Simmer, covered, for 30 minutes.
Turn heat to low. Slowly stir in cream.
In a separate pan, blend together 30g margarine and flour. Whisk in a little of the hot soup, beating until smooth. Pour mixture slowly into soup, stirring constantly. Bring just to the boil and remove from heat. Season with salt and pepper.