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1
Wash and shred the spinach.
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2
Next, wash and cut the chicken into small dices.
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3
Peel and finely chop the onion.
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4
Likewise, do the same for garlic.
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5
Put the potatoes in boiling water, allow to become tender, then, peel and mash them.
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6
Heat oil and butter combo in a soup pot.
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7
Add bay leaf.
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8
Add garlic and onion and saute.
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9
Add spinach.
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10
Discard the bay leaf.
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11
Add salt, crushed peppercorns and some water.
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12
Allow to cook for a while (about 10 minutes) on medium flame.
-
13
Add potatoes.
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14
Cook for 3 minutes.
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15
Remove from flame.
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16
Add milk.
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17
Blend the above prepared mixture well in a blender to obtain spinach puree.
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18
Remove the crusts from the bread slices.
-
19
Cut them into croutons.
-
20
Dilute the spinach puree with milk or water.
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21
Heat the spinach puree (soup) in a pan.
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22
In another pan, cook the croutons until they begin to change colour.
-
23
Add a little oil to the croutons and cook till they are crisp.
-
24
Drain on absorbent paper towels and keep aside.
-
25
Heat oil in another pan.
-
26
Add boneless chicken pieces.
-
27
Saute till cooked.
-
28
Sprinkle salt and pepper powder over the cooked chicken pieces.
-
29
Add salt to taste.
-
30
Flavour the croutons with oregano and red chilli flakes.
-
31
To serve, firstly, put the chicken pieces in a soup bowl.
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32
Pour the soup over them.
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33
Garnish with bread croutons.
-
34
Serve hot.
