Chicken cream soup with spinach and cream
4 servings
40 minutes
Chicken cream soup with spinach and cream is a delicate and velvety dish of French cuisine that combines the lightness of chicken broth, the freshness of spinach, and the silky texture of cream. This soup evokes the warmth of home and cozy dinners in provincial France. Light herbal notes of thyme and bay leaf perfectly complement the natural sweetness of potatoes, while nutmeg adds a refined spiciness. The dish is ideal for those who appreciate harmony of flavors and prefer comfort food. It can be served as an exquisite first course at dinner or enjoyed alone while wrapped in a blanket on a cold evening. The thick creamy consistency makes the soup not only pleasant to taste but also nutritious, capable of warming and comforting.
1
Place the chicken breast in a pot with thyme, bay leaf, salt, and pepper. Add water and simmer for 15-20 minutes with the lid on, constantly skimming off the foam.
- Chicken breast: 200 g
- Thyme: 0.3 teaspoon
- Bay leaf: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
2
Meanwhile, sauté onion and garlic in olive oil. Add thawed spinach and simmer for about 5 minutes.
- Onion: 1 piece
- Garlic: 3 cloves
- Frozen spinach: 500 g
- Olive oil: 2 tablespoons
3
Remove the chicken breast, add diced potatoes to the broth and cook until ready.
- Potato: 4 pieces
4
Transfer the spinach to the pot with broth and potatoes, and cook for another 5-10 minutes. Remove the bay leaf.
- Frozen spinach: 500 g
- Bay leaf: 2 pieces
5
Pour the soup into a blender and blend until pureed. Return the soup to the pot, add a cup of cream, and heat (do not boil!!!). Sprinkle with nutmeg.
- Cream: 1 glass
- Nutmeg: pinch
