| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Chicken, Garlic, Soups |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Chicken breast, cooked |
| 2 |
c |
Fresh spinach, chopped |
| 2 |
c |
Chicken stock |
| 1/2 |
c |
Fresh parsley, chopped |
| 1 |
c |
Milk or half & half |
| 2 |
|
Green onion, diced |
| 12 |
|
Garlic cloves |
| 1 |
ts |
Cayenne pepper |
| 1 |
ts |
Salt |
| 1/2 |
c |
Carrots, shredded |
| 2 |
tb |
Cornstarch |
| 1 |
c |
Cold water |
INSTRUCTIONS
Place garlic in a bowl and microwave for 30 seconds. The skins should be
easy to remove. Clean and reserve. In a stock pot, heat the chicken stock,
milk, carrots and spices; bring to a simmer. Dice the chicken and add to
the pot, toss in parsley, green onion and garlic. Simmer soup for 10
minutes. Mix cornstarch with cold water. Stir in soup mixture. Simmer and
stir for a few minutes till thickened.
Source "Garlic" Omalia's Cooking School, Steve Dillback instructor
Typos by Jim Kirk - captain@iquest.net
Posted to EAT-L Digest 21 Mar 97 by Administrator_at_INFOMAIL__G@inf.com on
Mar 04, 97
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