Rating: 4.5 stars
32 Ratings
  • 5 star values: 22
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This is a very creamy and savory soup. Serve in warm bowls with parsley garnish.

Recipe Summary

cook:
45 mins
total:
1 hr
prep:
15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

You may substitute watercress for the basil, if you prefer.

Nutrition Facts

127 calories; protein 4.7g; carbohydrates 5.3g; fat 9.8g; cholesterol 25.3mg; sodium 679.9mg. Full Nutrition
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