Sunday nights are usually just me and Libby hanging out with some wine, dinner, and Desperate Housewives, but last night we had a few guest stars, including Joe Perkins, the person who taught me how to use the words "fierce," "work," "throw up," "feature," etc.
Anyhow, I made this delicious soup. Works well with a baguette and booze.
4 chicken breasts, roasted (I used olive oil, salt, pepper, garlic, and rosemary), diced
4 russett potatoes, cooked and diced (just boil them)
1 box frozen spinach
1 small carton half & half
1 carton chicken stock
1/4 large white onion, diced small
4 stalks green onion, diced
1/4 C. olive oil
1/2 stick butter
3 T. flour
OK. Start by building a roux. Heat 1/4 c. olive oil in a large stock pot and melt 1/2 stick butter. Add the onion and green onion and saute lightly. Add flour a tablespoon at a time, whisking in and letting it thicken.
Once the roux just starts turning a light brown color, begin adding chicken stock. Add approximately 1/4 of the carton. Then add approximately 1/2 of the half & half. Let the mixture thicken and make sure to break up any lumps. Continue adding chicken stock and half & half allowing the mixture to thicken after each addition, reserving approximately 1/4 of the chicken stock.
Season the soup with salt, pepper, garlic, sage, rosemary, thyme, cayenne, hot sauce, etc. Add the roasted chicken and cooked potatoes and let simmer for about an hour. Add frozen spinach, stir well, and simmer for another half hour. If the soup is too thick, add more chicken stock.
Top with a selection of the following:
Diced green onion
Fresh ground black pepper
Shredded mozzarella or monterey jack cheese
Hot sauce
Chives
Oyster Crackers
YUM!!!
