This recipe stems from a not-very-glamorous but much loved family favourite from when I was young.
If you’re a 90s kid with parents who worked (darn hard) you’ll probably remember having quick meals like Knorr soup of the world.
The Austrian Cream of Herb flavour was one of the favourite quick winter warmers in my house, and when they discontinued the soup due to being too salty we were all devastated.
I always thought it’d come back in a blaze of glory, but it’s more than 10 years later and there seems to be no sign of that happening, so I decided to try and make my own.
Here is what I came out with (after reading a couple similar recipes) and family feedback suggests its pretty much exactly the same as the original.
If you’ve never tried it before, give it a go. It’s lovely. If you have tried it before, then let’s take a walk down culinary memory lane.
Serves a greedy 2 or a normal 3.
1 medium yellow onion
1 handful basil (about 8 big leages)
1 handful of parsley (about 12 sprigs)
1 handful of spinach (about 8 big leaves)
258ml double cream
1pint Vegetable Stock
Salt & Pepper
1tbsp plain flour
1. Melt 50g butter in the pan and, on a medium heat, fry onions until soft & yellow.
2. Cut the parsley, basil & spinach as finely as possible & add to the butter & onions. Cover & simmer for approx 10 mins.
3. Add in the stock, bring to the boil, then simmer again for around 15-20 mins.
4. Pour in the cream and heat for another few minutes while you do step 5.
5. In another pan make a roux by melting the remaining 50g butter and stirring in the tbsp flour to make a paste. Add a few spoonfuls of the cream/soup mixture and stir until creamy.
6. Gradually stir the roux into the soup until it reaches the desired consistency.
7. Season with salt and pepper.
Voila! Serve this badboy with crusty bread, garnished with a sprig of basil or parsley.
It’s super creamy & delicious, and about the easiest soup I’ve ever made.
You can also make a vegan version of this by substituting the butter & cream with vegan alternatives, but it may be a little bit oilier.
Its a perfect winter warmer, perfect from a cup with some rustic croutons, or in a deep (read: bottomless) bowl.
Whats your favourite winter soup?