Hey everyone, it is John, welcome to our recipe page. Today, we’re going to prepare a special dish, spinach potage soup with boiled chicken soup. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Spinach Potage Soup with Boiled Chicken Soup is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Spinach Potage Soup with Boiled Chicken Soup is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can cook spinach potage soup with boiled chicken soup using 12 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Spinach Potage Soup with Boiled Chicken Soup:

1. Make ready 1 whole Spinach
2. Take 1 Potato
3. Take 1/2 Onion
4. Take 1 Butter
5. Take 1 cup Boiled chicken soup (refer to
6. Get 1 Bay leaf
7. Take 100 ml Heavy cream
8. Take 200 ml Soy milk
9. Prepare 1 Salt
10. Take 1/2 tbsp White soy sauce
11. Make ready 3 Croutons (optional)
12. Prepare 1 pinch Black pepper

Steps to make Spinach Potage Soup with Boiled Chicken Soup:

1. 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 (see recipe)
2. 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.
3. Melt the butter in a heated pot. Sauté the onion until soft. Add the spinach and sauté to mix.
4. 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.
5. 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.
6. 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.
7. Ready to serve and ENJOY!

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