Herb Mélange

You can use some dried herbs in this recipe, but make sure you opt for fresh basil and parsley. You can add more cream if you want a white soup, but it’s not necessary.

Serves: 8Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 8


  • 1 Tbsp. rice flour
  • 2 Tbsp. cold water
  • 2 Tbsp. olive oil
  • 4 cloves garlic, peeled and chopped
  • 1 small onion, peeled and chopped
  • 2 Tbsp. fresh rosemary or 1 Tbsp. dried rosemary
  • 2 Tbsp. fresh thyme or 1 tsp. dried thyme
  • ½ cup torn basil leaves
  • ½ cup chopped Italian flat-leaf parsley
  • ⅛ tsp. crushed red pepper
  • ½ tsp. ground black pepper
  • 6 cups chicken broth
  • 1 tsp. soy sauce
  • ½ cup light whipping cream
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 3 Tbsp. freshly snipped chives for garnish


  • Combine flour and water, stirring to make a smooth paste.
  • Heat the oil in a large pot. Sauté the garlic and onion. When they are soft, blend in the flour mixture, rosemary, thyme, basil, parsley, crushed red pepper, salt, and black pepper. Whisk in the chicken broth and soy sauce.
  • Blend the soup in the blender in batches. When puréed, add the cream and serve hot or chilled.