Spinach Potage Soup with Boiled Chicken Soup

1. 1

   You won't need any soup stock cubes since you're using the leftover soup after boiling some chicken (please refer to.

2. 2

   Julienne the onion, and roughly chop the spinach.

3. 3

   Remove any sprouts from the potato and chop into bite-sized pieces.

4. 4

   If the spinach is in season, you won't need any parboiling.

5. 5

   Melt the butter in a heated pot.

6. 6

   Saute the onion until soft.

7. 7

   Add the spinach and saute to mix.

8. 8

   Add the potato into the pot.

9. 9

   Mix everything together lightly, then pour in enough chicken soup to cover all the ingredients.

10. 10

    Add the bay leaf.

11. 11

    When it boils, cover the pan to simmer over low heat for 30 minutes.

12. 12

    When the potato is soft enough so that a skewer goes through, take out the bay leaf.

13. 13

    Blend everything in a blender.

14. 14

    Simmer again for 20 minutes over low heat, and skim off any scum.

15. 15

    Add heavy cream and soy milk into the mixture from Step 5.

16. 16

    Season with shiro-shoyu (white soy sauce) and salt.

17. 17

    Dish it up, and serve with croutons, black pepper, and heavy cream (unlisted) to finish.

* Per serving · 4 servings · Values may vary.

No additional tips available.