A Basic Cream Soup

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Preparation info

  • Four to six

    • Difficulty


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About


  • 5 tablespoons butter
  • 3 tablespoons flour
  • 2 cups fresh or canned chicken broth
  • 2 cups finely shredded lettuce, escarole, romaine, or spinach (see note below)
  • 1 cup heavy cream
  • Salt and freshly ground black pepper to taste


  1. Melt 3 tablespoons of the butter in a saucepan and stir in the flour, using a wire whisk.

  2. Add the chicken broth, stirring vigorously with the whisk. When the mixture is thickened and smooth continue cooking over low heat for 15 minutes.

  3. Stir in the shredded greens and the cream and simmer for 5 minutes more. Season the soup to taste with salt and pepper and turn off the heat. Stir in the remaining butter and when it melts serve the soup immediately in hot cups or soup plates.