Creamy Basil Soup
This lovely simple soup can just as easily be made with left over turkey stock (you can even make it with vegetable stock, if you like), and as it is a light soup it works wonderfully as a first course. It's ingredients are very mild, and perfect if your bladder is flaring and you need something mild to keep it from getting any worse. I always prefer to use homemade stock, especially for this recipe as it will help to keep the flavour from being too dull. Once it's cooked this soup will keep for 3 days in the fridge, or at least 2 months in the freezer.
Creamy Basil Soup
3 cups chicken stock (preferably organic or homemade)
1 cup fresh basil leaves, finely sliced
¼ cup butter or vegetarian margarine
3 tbsp all purpose flour or cornstarch
3 cups of milk
½ cup of crème fraîche
Kosher or sea salt and freshly cracked black pepper to taste (both optional)
In a large saucepan (soup pot) over medium high heat, combine the basil and the stock, uncovered for about 15 minutes.
In a second pan over medium heat, add the butter or veg margarine. Once it has melted gently whisk or stir in the flour, salt and pepper (if using) and stir until the mixture forms a smooth golden roux. Gradually add in the milk and bring the mixture to a gentle boil. Reduce the heat by half and stir the milk mixture for two minutes (or until thickened).
Next gradually add in the stock and the cream fresh (don't allow it to boil again). Reduce the heat to low and allow the the flavours to combine for at least 10 minutes; taste and adjust the seasoning as needed.
Serve warm with lots of fresh basil scattered over the top, and a little parmesan cheese (if your bladder can handle it) or some lovely garlicky croutons.
Serves 3-4 people as a light meal or starter (you can easily multiple this recipe as many times over as you need to)