Cream Of Herb Soup Recipes

BEST CREAM OF POTATO SOUP

Steps:

• In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.
• Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. During cooking, break up potatoes with the back of a spoon. Serve warm.

CREAM OF HERB SOUP

Steps:

• 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.

CREAMY HERBED TOMATO SOUP

Steps:

• In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in tomato paste until blended. In a small bowl, combine milk powder and flour; stir in milk until smooth. Gradually stir into soup. Cook and stir until thickened and heated through.

CREAMY CHICKEN SOUP

Steps:

• For the Roux:
• Heat 2 tablespoons oil and 2 tablespoons butter in a medium saucepan then sprinkle the flour on top. Whisk quickly until well combined. Cook, whisking occasionally, until the roux turns light golden brown. Slowly, while whisking, add 1-cup chicken broth to the roux and whisk vigorously until smooth. Remove the roux from the heat and set it aside while combining other ingredients.
• For the Soup:
• In a large Dutch oven, heat 2 tablespoons butter and 2 tablespoons oil over MED-HIGH heat. Add the carrots and celery, sauté 5 minutes; stir occasionally. Add the diced onions and cook 3 additional minutes or until the onions are translucent. Add the minced garlic and cook 30 seconds - just long enough for the garlic to bloom.
• Slowly add 1 cup of broth while scraping the bottom of the pot to deglaze the pan. Add the rest of the broth and the wine, the roux and stir well. Bring the mixture to a boil and stir often..
• Reduce the heat to LOW and add all other ingredients except the garnishes.
• Simmer 15 minutes then taste and adjust seasonings, if necessary. This is the time to add salt or pepper, if desired. Continue to simmer the soup until it thickens, about 30-45 minutes more, or to the desired consistency.
• Discard the bay leaves.
• Garnish with sprinklings of shredded Gruyere and fresh parsley.
• Serve with crusty bread. Mmm-Mmm GREAT!
• Enjoy!!

HOMEMADE CREAM OF MUSHROOM SOUP WITH FRESH HERBS

Steps:

• In a small heatproof bowl soak raw cashews in just enough boiling water to cover. Set aside.
• In a large soup pot, heat olive oil over medium high heat. When shimmering, add the diced onion and sauté for about 3 minutes, until starting to soften.
• stirring occasionally, for about 6-8 minutes, until most of the liquid released from the mushrooms has evaporated and the mushrooms begin to stick to the bottom of the pan.
• , and cook for another minute or so, stirring frequently.
• with coconut aminos (or tamari) and scrape up any brown bits stuck to the bottom of the pan. Bring soup to a simmer and cook for about 10-12 minutes - until slightly reduced.
• Add the cashews to the blender along with about 2 cups of the soup, being mindful of how many mushrooms you leave behind (the more mushrooms you blend with the cashews, the more broth based the soup will be. If you want a chunky, mushroom filled soup try to only use the broth to blend with the cashews). Carefully blend on high with a towel over the top of your blender (to reduce hot splatters) until smooth and creamy.
• and bring back to a simmer. Cook, stirring occasionally, for another few minutes to thicken. Season to taste with salt and pepper.

ENGLISH CREAM OF SORREL HERB SOUP

Steps:

• Heat the oil and add the onion and potatoes, stirring all the time, cook them until they start to soften.
• Add the stock & milk, season well with salt and black pepper and bring to the boil.
• Simmer for 10-15 minutes until the potatoes are tender.
• 2 minutes before the end of cooking, add the sorrel & the creme fraiche or cream.
• Liquidise the soup.
• Serve it chilled OR hot, with croutons and finely chopped sorrel leaves.
• To serve it chilled:.
• Allow it to cool and store in a cool place such as the fridge. Just before serving, add an ice cube to each bowl and pour the soup into the bowl. Garnish as before.

CREAM OF POTATO & HERB SOUP

Steps:

• Set a large pot of water to boil
• As the water boils, peel and cube the potatoes, then add them to the boiling water, and let the potatoes cook for 30 minutes on high heat
• When the potatoes are cooking, chop the onions, parsley and fresh chives before sauteeing them in a large pan, until onions are soft and translucent
• Once potatoes are cooked and soft, drain the potatoes, then combine the potatoes with the sauteed herbs and onions, vegetable stock, and mix well
• Process the mixture in batches in a blender, adding more water as needed until you get the desired texture of soup. I like mine slightly thick and creamy, but if you'd prefer a more liquid consistency, add more water or stock as you wish.
• Add salt and pepper to taste
• Serve with a drizzle of cream and fresh chives

LEONA'S CREAM OF CHICKEN AND HERB SOUP

Steps:

• Cook chicken in broth with onions, celery and carrots.
• approx 1 1/2 hours.
• remove skin and bones, chop chicken, skim fat.
• Return chicken to the pot, add herbs and rice.
• In a seperate pot, melt butter, add flour, whisk for 1 min, slowly add your cream and milk and whisk over low heat till thickened.
• Add to the pot with the chicken, rice and broth, stirring till smooth and thick.
• Heat through.
• Serve with parsley on top.
• Enjoy!