Tuesday, April 7, 2009


• 2 cloves of garlic, chopped
• ½ of a medium onion, chopped
• 1 Tbls Olive Oil
• 2 8-once boxes of frozen spinach
• 2 chicken bouillon cubes
• 3 cans of chicken broth
• 1 cup of water
• 1 rounded tsp of basil
• ¾ cup of evaporated milk
• Salt & Pepper to taste
• 1 Can of boneless chicken (Optional)
Served with:
• Lime or lemon wedges
• Sour cream

Thaw the boxes of frozen spinach. Drain off the liquid.
If you are using the can of chicken, open the can and drain off the liquid.
Sautee=2 0the onion and garlic in olive oil. Add the spinach, bouillon cubes, basil, salt and pepper. Sautee for about 1 minute and remove from heat. Cool slightly. Pour into blender and add the chicken broth and chicken if used. Puree the mixture. Pour into soup pot. Add the evaporated milk and water. Heat. Correct seasonings if necessary. Serve with a dollop of sour cream and lime or lemon wedges.

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