Cream Of Herb Soup

Savory and creamy. This soup is loaded with healing herbs and warming spices.

Cream Of Herb Soup

Serves 4

2T butter

1 oz each chopped onion & carrots 

1.5 oz diced celery & spring onion

3/4 oz diced parsley root

3/4 oz all-purpose flour

himalayan salt & fresh ground black pepper 

2 pints chicken stock

2T turmeric

1 sweet potato, creamed

1 slivered cayennes 

2 garlic cloves, finely chopped 

1 bay leaf

4 fl oz heavy cream

6 - 8T chopped herbs, plus extra for garnish, such as sage, basil, parsley, chervil, sorrel, lovage, oregano, thyme, chives, watercress - any combination

Top with: shrimp, beans, rice, sour cream, bacon, mushrooms, fresh onion, chicken, squash, artichoke, turnip, greens

🥣Melt 2 tablespoons butter in a large saucepan. Saute onions, carrots and celery until tender, about 10 minutes. Add herbs. Cover, reduce heat to low, and simmer 10 minutes.

🥣 Stir in broth. 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, 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.