Wow – I was hoping we were done with the snow for this year, but Mother Nature had other plans for the Northeast. I actually don’t mind the snow too much, because I don’t have to worry about driving on the slick roads. I have a pair of cute snow boots (thanks Mom!) that keep my toes warm during my commute on public transportation. This weather does, however, make me want to curl up with a big bowl of soup, so that’s exactly what I made tonight.
This recipe was inspired by the great chicken florentine soup I always order when I go to Biaggi’s with my parents in Iowa. Of course, I couldn’t bring myself to add any cream, so I thickened it up with some potatoes and added plenty of leeks and garlic. The best part is that this is a one pot meal so there is minimal clean up. I usually double the recipe if we we’re in the mood for leftovers.
Chicken Florentine Soup
1 tablespoon olive oil
2 leeks, chopped
3 cloves garlic, minced
3 cups chicken stock
3 red potatoes, peeled and chopped
2 boneless, skinless, chicken breasts, cut into small cubes
2 cups (4 ounces) fresh spinach, coarsely chopped
1 cup milk
2 tablespoons flour
1 teaspoon salt
1/3 cup parmesan cheese, for garnish
In a large stockpot, heat 1 tablespoon of olive oil over medium heat and sauté leeks for 5 minutes or until tender. Add garlic and sauté one additional minute.
Add chicken stock and potatoes to the pot and bring the soup to a boil. Reduce heat and simmer for 10 minutes, or until potatoes are tender. Remove from heat and use an immersion blender to puree the mixture until smooth and creamy. Add chicken and spinach, and simmer for 10 more minutes or until chicken is cooked through and no longer pink in the center.
Whisk flour and salt into the milk until smooth, and gradually stir the milk into the soup. Bring to a boil; cook and stir for 2 minutes. Reduce heat to low and simmer until ready to serve. Makes 4 servings. Garnish with parmesan cheese.
Nutrition: 355 calories, 10.8g fat, 1.8g fiber, 43.2g protein per serving
Cost: $1.53 per serving