Spinach Potage Soup with Boiled Chicken Soup
Spinach Potage Soup with Boiled Chicken Soup

Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to make a special dish, spinach potage soup with boiled chicken soup. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Spinach Potage Soup with Boiled Chicken Soup is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Spinach Potage Soup with Boiled Chicken Soup is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can cook spinach potage soup with boiled chicken soup using 12 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Spinach Potage Soup with Boiled Chicken Soup:
  1. Make ready 1 whole Spinach
  2. Make ready 1 Potato
  3. Get 1/2 Onion
  4. Get 1 Butter
  5. Make ready 1 cup Boiled chicken soup (refer to
  6. Take 1 Bay leaf
  7. Make ready 100 ml Heavy cream
  8. Make ready 200 ml Soy milk
  9. Make ready 1 Salt
  10. Take 1/2 tbsp White soy sauce
  11. Get 3 Croutons (optional)
  12. Take 1 pinch Black pepper
Instructions to make Spinach Potage Soup with Boiled Chicken Soup:
  1. You won't need any soup stock cubes since you're using the leftover soup after boiling some chicken (please refer to. - - https://cookpad.com/us/recipes/146423-simple-tender-boiled-chicken-breast-meat
  2. Julienne the onion, and roughly chop the spinach. Remove any sprouts from the potato and chop into bite-sized pieces. If the spinach is in season, you won't need any parboiling.
  3. Melt the butter in a heated pot. Sauté the onion until soft. Add the spinach and sauté to mix.
  4. Add the potato into the pot. Mix everything together lightly, then pour in enough chicken soup to cover all the ingredients. Add the bay leaf. When it boils, cover the pan to simmer over low heat for 30 minutes.
  5. When the potato is soft enough so that a skewer goes through, take out the bay leaf. Blend everything in a blender. Simmer again for 20 minutes over low heat, and skim off any scum.
  6. Add heavy cream and soy milk into the mixture from Step 5. Season with shiro-shoyu (white soy sauce) and salt. Dish it up, and serve with croutons, black pepper, and heavy cream (unlisted) to finish.

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