Very useful chicken breasts spinach cream soup. It turns out very necessary on consistence. Preparation will require the blender. Before use defreeze spinach and wring out from it excess liquid a little.
It is required to you
- For four portions:
- - 500 g of the frozen spinach;
- - 200 g of chicken breast;
- - 3 glasses of water;
- - 1 glass of cream;
- - 1 bulb;
- - 3 garlic gloves;
- - 2 tablespoons of olive oil;
- - bay leaf, nutmeg, thyme, pepper, salt.
Instruction
1. It is very fast recipe, especially if you made chicken broth in advance. If isn't present, then begin preparation of a cream soup with cooking of broth. For this purpose cut small into cubes the washed-out chicken breast directly with skin. Put chicken in a pan with water, add a thyme, bay leaf (there will be enough two pieces), salt and pepper. You cook after boiling of 15-20 minutes a baking plate a cover on weak fire. Sometimes open a cover and remove the formed skin if not to remove it, then broth will turn out hazy and dark.
2. Clean a bulb and garlic gloves, crush, roast together on the heated olive oil. Add the defrozen wrung-out spinach, you extinguish about 5 minutes on average fire.
3. Pull out from a pan with broth bay leaf, put in it spinach with onions and garlic, you cook 5-10 more minutes. After that pour soup in the blender, crush to a condition of uniform puree.
4. Return soup to a saucepan, pour in a glass of cream, warm up together, only don't bring to the boil! Pour ready chicken spinach cream soup on portion soup plates, from above strew with a nutmeg pinch. Serve soup warm.