Cream of Spinach Soup
- 2 cups water
- 1/4 cup chicken base (chicken powder)
- 2 cups milk
- 12 ounces spinach
- 1/4 cup butter
- 1 small onion
- finely diced
- 1/4 cup flour
Level of difficulty Average
Preparation time 10mins
Cooking time 30mins
Cost Average budget
In a pot, put the water and chicken base. Add the milk and spinach and bring to a boil.
Meanwhile, in another pot, melt the butter and add the onion. Salute until translucent but not
Brown. Add the flour and stir constantly to form a smooth roux.
Add the spinach mixture to the roux, stirring constantly.
Bring to a boil and simmer until the soup is smooth and the flour taste has gone
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Chef Tips and Tricks
Bursting with cheese and wrapped up in bacon, these stuffed chicken breasts are totally irresistible!
- Chicken breast
- 6 -8 bacon slices
- 1 cup spinach leaves
- 1 small jar semi-dried tomatoes
- 1 cup shredded cheese
- Salt and pepper
- Carefully slice the chicken breasts, forming a pocket, without cutting right through.
- Fry the breasts until golden brown on both sides.
- Layer bacon slices on a chopping board.
- Place the chicken breast on the far left, and top with spinach leaves, semi-dried tomatoes and cheese. Season with salt and pepper.
- Roll the chicken breast in the bacon slices, folding it closed as you go.
- Cook in the oven for 20 minutes at 375°F.
- Serve, and enjoy!