Chicken Florentine Soup

Biaggi's Ristorante Italiano Copycat Recipe

1/2 cup of chopped onion
chopped garlic, to taste
olive oil and 1 to 2 tablespoons butter
1 (10 oz) pkg frozen spinach, defrosted and water squeezed out
pinch or two of ground nutmeg
2 cups chicken broth
3/4 cup half and half
1 1/2 cups chopped cooked chicken
flour mixed in a little water (optional, for thickening)
1/2 cup grated Romano cheese
croutons, for serving

Saute onions and garlic in olive oil and butter.  Add drained spinach and good pinch or two of nutmeg. Add chicken broth, half and half, cooked chicken. Place on low heat. Add a little flour mixed with a small amount of water and cook, while stirring, until thickened. Stir in 1/2 cup of Romano cheese. Salt and pepper well.

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