Prep Time: 20 minutes

Servings: 4

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Spring Herb Vegetable Soup


3 Frieda’s Shallots, peeled and sliced
1 clove garlic, minced
1 tablespoon butter or margarine
2 tablespoons flour
1 ½ cups milk
1 ½ cups chicken broth
3 tablespoons fresh herbs, chopped (such as basil, rosemary, dill, chives, tarragon, thyme, or savory)
2 cups cooked vegetables, chopped (such as yellow squash, zucchini, or carrots)
¼ teaspoon salt
¼ teaspoon white or black pepper


Sauté shallots and garlic in butter or margarine for 2 minutes over medium heat. Stir in flour. Add milk and broth all at once, stirring constantly until soup bubbles and thickens.  Stir in fresh herbs, chopped cooked vegetables, salt, and pepper. Heat through. In food processor or blender, purée soup in batches until smooth. Season to taste. Serve hot or chilled.