Creamy Herb Soup

    (32)
    1 hour 5 min

    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.


    27 people made this

    Ingredients
    Serves: 8 - 10

    • 50g margarine
    • 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

    Method
    Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

    1. Melt 50g margarine in a large saucepan. Saute onions until tender, about 10 minutes. Add spinach, basil and parsley. Cover and simmer 10 minutes.
    2. Stir in stock and sugar. Simmer, covered, for 30 minutes.
    3. Turn heat to low. Slowly stir in cream.
    4. 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.

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    Reviews & ratings
    Average global rating:
    (32)

    Reviews in English (26)

    by
    14

    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 delicious light lunch. Thanks Corwynn!  -  30 Nov 2002  (Review from Allrecipes US | Canada)

    by
    8

    This was a good recipe, however it does not make very much and it needs to be doubled if you want leftovers or are serving more than 2-3 people.  -  15 May 2006  (Review from Allrecipes US | Canada)

    by
    8

    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 little better. Thanks!  -  19 Feb 2002  (Review from Allrecipes US | Canada)

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