Recipe for chicken florentine soup?

Here's an easy one:





Chicken Florentine Soup





1/4 cup butter


1/2 cup onions, finely chopped


1/2 teaspoon minced garlic


1/3 cup flour


Pinch of cayenne pepper


Salt to taste


Freshly ground black pepper to taste


4 cups chicken stock


1 1/2 cups cooked chicken breast, cubed or shredded


4 cups spinach, thinly sliced


3/4 cup heavy cream





In a heavy-bottomed, 3-quart saucepan over medium heat, melt butter. Add onions and cook until onions are tender, 7 to 10 minutes. Add garlic and cook 1 minute more.





Stir in flour, cayenne pepper, salt and black pepper. Cook 1 to 2 minutes.





Slowly whisk chicken stock into butter/flour mixture. Bring to a boil and cook several minutes until thickened. Add chicken.





Remove from heat and stir in spinach and heavy cream. Serve immediately.





Servings: Serves 4.Recipe for chicken florentine soup?
Mine is simple. I start with several cans of chicken broth or a box of stock, heat to simmer, add either fresh chopped or a box of frozen spinach, a sprinkle of garlic powder. Sometimes I add tiny meatballs and wisk some beaten egg and grated cheese (optional) and some fresh ground pepper and a pinch of nutmeg. Serve.Recipe for chicken florentine soup?
Chicken Stock:


1 whole chicken cut into fourths


1 onion peeled and cut in half


4 stalks celery


6 sprigs fresh parsley (6 to 8)


3 carrots peeled


1/2 t. salt


1/4 t. white pepper


1 bay leaf





Florentine Soup:


2 quarts homemade chicken stock


3 T. cornstarch


1 C. finely chopped fresh spinach


1/2 C. finely chopped red bell pepper


3 C. chicken meat cut into 3/4-inch pieces


1/4 t. curry powder (1/4 to 1/2)


salt and white pepper to taste


1 C. heavy cream





For Chicken Stock: In a large stock pot with 3 quarts water, add chicken, onion, celery, parsley, carrots, salt, white pepper and bay leaf. Bring to a slow boil and let simmer gently for 1 hour. Strain stock and set aside.





Discard vegetables, chicken skin and bone, setting aside the chicken meat. Stock may be refrigerated at this time. Fat can be easily removed once the soup is chilled.





For Chicken Florentine Soup: Bring stock to a slow boil; simmer until reduced by 1/3. Dilute cornstarch in 1/4 cup water, add to stock and stir constantly until it thickens. Reduce to a simmer.





Add spinach, bell pepper and chicken meat. Add curry powder to taste.





Check for flavor and add salt and white pepper if needed. Add heavy cream, heat for a few more minutes and serve.





Makes 8 cups.