Parsley soup

Yield: 6 Servings

Measure 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)

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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