Green Herb Soup Recipes

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.

GARDEN VEGETABLE & HERB SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add onions and carrots; cook and stir until onions are tender, 4-6 minutes. Add potatoes and cook 2 minutes. Stir in water, tomatoes, broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes and carrots are tender, 8-10 minutes. , Add yellow squash and zucchini; cook until vegetables are tender, 8-10 minutes longer. Serve or, if desired, puree mixture in batches, adding additional broth until desired consistency is achieved.

GREEN HERB SOUP

Steps:

• Melt butter, add green onions, and fry over a low heat until tender. Add diced potato and stir for 1 minute. Add lettuce. Cover with water and bring to a boil. Simmer for 20 minutes. Stir in lemon juice and pepper. Using a blender blend until smooth OR push soup through a sieve if no blender is available. Add herbs and cream. Chill.

HERB SOUP

Steps:

• To make the soup, combine the greens in a large saucepan. Stir in the garlic and chicken broth. Bring to a boil over medium-high heat. Add potatoes and simmer until tender, about 20 minutes.
• Put the soup in a food processor and process until smooth. Stir in the salt and pepper. Reheat if necessary.
• For garnish, toss together the chopped mache, sage, chervil and chives. Just before serving, stir the lemon juice into the soup, ladle into 4 bowls and sprinkle with the herb mixture and lemon zest. Serve immediately.