Chicken Florentine Soup
~~~ Chicken Stock:
1 whole chicken, cut into fourths
1 onion, peeled and cut in half
4 stalks celery
6 to 8 sprigs fresh parsley
3 carrots, peeled
1/2 tsp salt
1/4 tsp white pepper
1 bay leaf
~~~ Florentine Soup:
2 quarts homemade chicken stock
3 heaping TBS cornstarch
1 C. finely chopped fresh spinach
1/2 C. finely chopped red bell pepper
3 C. chicken meat, cut into 3/4-inch pieces
1/4 to 1/2 t. curry powder
salt and white pepper, to taste
1 C. heavy cream
~~~ For Chicken Stock:
In a large stock pot with 3 quarts water,
add chicken, onion, celery, parsley,
carrots, salt, white pepper and bay leaf.
Bring to a slow boil and let simmer gently
for 1 hour. Strain stock and set aside.
Discard vegetables, chicken skin and bone,
setting aside the chicken meat.
Stock may be refrigerated at this time.
Fat can be easily removed once the soup
is chilled.
~~~ For Chicken Florentine Soup:
Bring stock to a slow boil; simmer until
reduced by 1/3. Dilute cornstarch in 1/4
cup water, add to stock and stir constantly
until it thickens.
Reduce to a simmer.
Add spinach, bell pepper and chicken meat.
Add curry powder to taste.
Check for flavor and add salt and white
pepper if needed.
Add heavy cream, heat for a few more minutes
and serve.
Makes 8 cups.
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