Recipe By Munch Master
Ref: 620
Heading: Starters & Soups
Cuisine: French
Food Type: Meat
No of Portions: 4
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Ingredients & Prep
250 g
Chicken of choice chopped small pieces
500 ml
Water
150 g
Double cream
200 g
Spinach
25 g
Butter
1 Chicken stock cube or gel pot
1 Garlic bulb roasted
1/2 tsp
White pepper
Method
Step 1
Per-heat an oven to 180'c, take a garlic bulb & wrap a single sheet of foil around it & bake for 50 mins, remove & allow to cool.
Step 2
In a saucepan add butter & chicken & cook on a med heat until the chicken is just cooked, then take off the heat & add water & stock cube.
Step 3
Cut roasted garlic bulb in half & squeeze out soft garlic & add to the pan, then either blitz with a stick/hand blender or liquidise in a food processor until soup is smooth, pour back into the saucepan.
Step 4
Cook the spinach in a pan with a little extra butter & a pinch of salt until wilted & set aside.
Step 5
Re-heat the soup on a med heat, then add cream & white pepper mix in & simmer for 2 mins.
Step 6
Divide equally the spinach into each serving bowl then pour hot soup over the top in each bowl and serve.