Steps to Prepare Super Quick Homemade Spinach Potage Soup with Boiled Chicken Soup
Hello everybody, hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, Easiest Way to Prepare Award-winning Spinach Potage Soup with Boiled Chicken Soup. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Spinach Potage Soup with Boiled Chicken Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spinach Potage Soup with Boiled Chicken Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Spinach Potage Soup with Boiled Chicken Soup is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to first prepare a few components. You can have Spinach Potage Soup with Boiled Chicken Soup using 12 ingredients and 6 steps. Here is how you can achieve that.
I've been thinking that using boiled chicken soup instead of soup stockcubes must give out really good umami-rich flavor. I made this soup as an experiment.
-You won't need any soup stock cubes since you're using the leftover soup after boiling some chicken (please refer to. It has a mild yet very savory taste.
-Take care not to boil the soup after adding the soy milk and heavy cream in Step 6. Recipe by Sabao
Ingredients and spices that need to be Take to make Spinach Potage Soup with Boiled Chicken Soup:
- 1 whole Spinach
- 1 Potato
- 1/2 Onion
- 1 Butter
- 1 cup Boiled chicken soup (refer to
- 1 Bay leaf
- 100 ml Heavy cream
- 200 ml Soy milk
- 1 Salt
- 1/2 tbsp White soy sauce
- 3 Croutons (optional)
- 1 pinch Black pepper
Steps to make Spinach Potage Soup with Boiled Chicken Soup
- 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
- 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.
- Melt the butter in a heated pot. Sauté the onion until soft. Add the spinach and sauté to mix.
- 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.
- 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.
- 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.
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