| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Chicken broth |
| 2 |
c |
Water |
| 1 |
ts |
Dijon mustard |
| 1 |
|
Clove minced garlic |
| 10 |
oz |
Fresh spinach |
| 4 |
sl |
Country French or Tuscan bread |
| 2 |
tb |
Of either green olive paste, pesto or sundried tomato pu |
| 2 |
c |
Bite-sized chunks of skinned cooked roasted chicken |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
Over high heat, bring chicken broth and water, mustard, and garlic to a
simmer. As this is coming to a boil, de-rib and wash the spinach, then tear
the leaves into 2-inch pieces. Lightly toast 4 slices of French or Italian
bread. When toasted, spread with sundried tomato, pesto or green olive
paste.
When the soup is at a simmer, add the chicken and simmer, uncovered for 2
minutes just to warm through. Then add the spinach leaves, and cook for a
few seconds or until the leaves just wilt. Season with salt and pepper to
taste.
Set 2 slices of toasted bread in the bottom of each soup bowl. Remove the
soup from the heat, season to taste with salt and pepper and ladle it over
the bread.
Yield: 2 servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6725
Posted to MC-Recipe Digest V1 #280
Date: Tue, 5 Nov 1996 10:42:12 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“Save the baby humans… STOP ABORTION!!”