Source: dLife

Fresh basil soup made with onion, parsley and potatoes

Servings

4 cup low sodium vegetable broth
8 oz fresh basil leaves , firmly packed
8 oz parsley sprigs , firmly packed
0.5 cup fresh chopped onion
1 tsp sugar
2 potatoes, fresh, medium , peeled, and cubed (equal to 2 cups)
1 cup fat free milk
0.25 cup white all purpose flour
1 tbsp margarine
1 pinch salt
1 pinch white pepper
1 pinch chopped parsley , finely chopped

1 In a medium pot, combine broth, basil, parsley, onion, and sugar. Let boil. Place lid on pot and simmer for 30 minutes. Strain into a colander over a bowl. Pour broth back into pot.
2 Place potatoes in pot and let boil. Lower heat, place lid on pot, and simmer for 15 minutes or until potatoes are soft. In a separate bowl, whisk together milk and flour and pour into broth. Let boil, 1 to 2 minutes or until thick, stir continually. Mix in margarine and sprinkle with salt and pepper.
3 When ready to serve garnish with parsley.

Try using rosemary, oregano, lemon thyme, marjoram, or sorrel in place of basil.