Recipe – Creamy Chicken Florentine Soup
For the past two weeks Vita has been pining over a soup they serve in the Detroit Medical Center’s Sinai Grace cafeteria. So, when I launched Souper Sunday last week, I knew it wouldn’t be long before I’d be forced to come up with a version of Chicken Florentine Soup. The most important thing for Vita was that it be creamy, but the most important thing in my eyes was that it wasn’t overpoweringly flavored by just chicken stock. I think we came up with something pretty tasty, even if it wasn’t as creamy as Vita was hoping for.
- 2 Cups Chicken Stock
- 1/2 Onion Diced
- 1 Cup Chopped Fresh Spinach
- 1/2 teaspoon Kosher Salt
- 1/4 Tablespoon Pepper
- 1 Bay Leaf
- 3 Heaping Tablespoons Cornstarch
- 1/2 Cup Finely Chopped Red Bell Pepper
- 3 Cups chicken meat, cut into 3/4-inch pieces
- 1/2 Tablespoon Curry Powder
- 1 Cup of Half and Half
1. In a large stock pot, bring stock to a slow boil; simmer until reduced by 1/3.
2. Dilute cornstarch in 1/4 cup water, add to stock and stir until it thickens.
3. Reduce stock to a simmer. Add spinach, bell pepper and chicken meat.
4. Add curry powder to taste. Check for flavor and add additional salt and pepper if needed. Add heavy cream, heat for a few more minutes and serve.
Makes 8 cups
Really simple and really tasty. It’s nice and light but still has some nice creaminess.