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

Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, spinach potage soup with boiled chicken soup. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Spinach Potage Soup with Boiled Chicken Soup is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Spinach Potage Soup with Boiled Chicken Soup is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can have 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. Prepare 1 whole Spinach
  2. Take 1 Potato
  3. Make ready 1/2 Onion
  4. Make ready 1 Butter
  5. Prepare 1 cup Boiled chicken soup (refer to
  6. Take 1 Bay leaf
  7. Make ready 100 ml Heavy cream
  8. Get 200 ml Soy milk
  9. Get 1 Salt
  10. Get 1/2 tbsp White soy sauce
  11. Prepare 3 Croutons (optional)
  12. Get 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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