Parsley soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Butter |
| 6 | tablespoons | Flour |
| 3 | cups | Hot chicken stock |
| 1 | teaspoon | Dried summer savory or thyme |
| 3 | cups | Half and half |
| 2 | cups | Minced fresh parsley |
| 1 | pinch | Nutmeg |
| 1 | pinch | Salt |
| Croutons (optional) | ||
Directions
Melt 6 Tablespoons butter. Add 6 Tablespoons flour. Cook and stir for 3 minutes. Take pot from heat and add hot chicken stock. Whisk until thick but DO NOT boil. Add 1 teaspoon dried summer savory or thyme. Simmer for 5 minutes. Add Half and Half and parsley. Add a pinch of nutmeg and salt.
Cook over low heat until ready to serve. Top with croutons, if desired.
Yield: 6 to 8 servings.
ANN MORRISON (MRS. PAT)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
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