- 3 tablespoons butter
- 1 cup chopped green onions
- 1 cup chopped spinach
- 1/2 cup chopped fresh basil
- 1/2 cup chopped parsley
- 5 cups chicken broth
- 1 teaspoon white sugar
- 1 cup half-and-half cream
- salt to taste
- ground black pepper to taste
- 2 teaspoons butter
- 2 tablespoons all-purpose flour
- 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.
- 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.
03/25/2017
recipepes.com
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PT15M
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455 calories
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