Chicken Florentine Soup
1 whole chicken cut into fourths
1 onion peeled and cut in half
4 stalks celery
6 sprigs fresh parsley (6 to 8)
3 carrots peeled
1/2 t. salt
1/4 t. white pepper
1 bay leaf
2 quarts homemade chicken stock
3 T. cornstarch
1 C. finely chopped fresh spinach
1/2 C. finely chopped red bell pepper
3 C. chicken meat cut into 3/4-inch pieces
1/4 t. curry powder (1/4 to 1/2)
salt and white pepper to taste
1 C. heavy cream
For Chicken Stock: In a large stock pot with 3 quarts water, add chicken, onion, celery, parsley, carrots, salt, white pepper and bay leaf. Bring to a slow boil and let simmer gently for 1 hour. Strain stock and set aside.
Discard vegetables, chicken skin and bone, setting aside the chicken meat. Stock may be refrigerated at this time. Fat can be easily removed once the soup is chilled.
For Chicken Florentine Soup: Bring stock to a slow boil; simmer until reduced by 1/3. Dilute cornstarch in 1/4 cup water, add to stock and stir constantly until it thickens. Reduce to a simmer.
Add spinach, bell pepper and chicken meat. Add curry powder to taste.
Check for flavor and add salt and white pepper if needed. Add heavy cream, heat for a few more minutes and serve.
Makes 8 cups.
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