This was inspired by a soup at a local restaurant. Their's is almost a
spinach puree but I like soup that is brothier so this is my version.
Start by poaching about 3 lbs of boneless skinless chicken breasts in 1-1/2
quarts chicken broth (yes, I admit, I used commercial - Swanson's in a box).
Then use the chicken for chicken salad or something. Cooked chicken is
always useful in a low-carb household and poaching the chicken in the broth
makes the broth taste less like commercial broth, IMO. This recipe is not
about the chicken.
Strain the poaching liquid and and add a can of vegetable broth (yup,
Swanson's again), bringing it back up to heat. Salt and pepper to taste (I
like it a little peppery). Then take a package of prewashed baby spinach
and steam it for about 3 minutes. Put the cooked spinach in a blender and
add about a half cup of heavy cream. Blend on low, then high speed until
spinach/cream mixture is liquified. Whisk mixture into the broth. Finish
with freshly grated nutmeg (yeah, I'm not a complete Philistine - none of
that pre-ground nutmeg for me). Give it a good whisk and serve. The dollop
of sour cream is optional (sure - like anyone would make this and then pass
up the dollup of sour cream - ha!)
If you make chicken salad with the chicken you can have a nice meal of a
bowl of soup with chicken salad wrapped in Romaine lettuce leaves.
Hope you like it if you make it. My family and I sure did.
Rich