Are looking for a spinach potage soup with boiled chicken soup recipe that is unique? How to prepare it not difficult. If wrong processing then the result is not delicious. Whereas the delicious spinach potage soup with boiled chicken soup should had aroma and taste that can provoke everyone’s taste.

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Ingredients and seasonings required for make

1. Use 1 whole Spinach
2. Prepare 1 Potato
3. Take 1/2 Onion
4. Take 1 Butter
5. Prepare 1 cup Boiled chicken soup (refer to
6. Prepare 1 Bay leaf
7. Prepare 100 ml Heavy cream
8. Prepare 200 ml Soy milk
9. Prepare 1 Salt
10. Use 1/2 tbsp White soy sauce
11. Take 3 Croutons (optional)
12. Prepare 1 pinch Black pepper

Whisk the flour, bouillon granules and broth until smooth. Add spinach, salt, pepper and remaining potatoes; cook just until spinach is wilted. Stir in the nutmeg and bring the soup to a boil. Add the milk and bring just to a boil but do not allow to boil.

How 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 (see recipe)
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.
7. Done and ready to serve!

Season to taste with salt and pepper. TO FINISH Spoon the hot soup into bowls. Add beans, chicken, potatoes, broth, thyme, salt and pepper. Bring to a boil over medium-high heat; reduce heat to maintain a simmer. Start the blender on its lowest speed, then quickly increase to its highest speed.

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