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Soups: Green Soup with Chicken Croutons

5 from 3 votes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 209 kcal

Ingredients
 

  • 5 tbsp Spinach. finished cooked - rest
  • 1 handful Giersch
  • 1 handful Arugula
  • 20 g Butter
  • 50 ml Cream 10% fat
  • Pepper and salt
  • 1 Fresh chicken breast
  • Oil

Instructions
 

  • Sort out the greed and rocket and roughly chop. Melt the butter in a saucepan and sauté the herbs in it.
  • Pour some water and simmer for about 10 minutes. Then add the cooked leftover spinach, bring to the boil and puree with the magic wand.
  • Stir in the cream and season with salt and pepper.
  • Cut the chicken breast into fine strips and fry them in very hot oil until crispy. Salt and pepper.
  • Divide the soup on preheated plates and garnish with the chicken pieces.
  • I did without nutmeg and onions, as these two ingredients were already used in the spinach remainder.

Nutrition

Serving: 100gCalories: 209kcalCarbohydrates: 2.1gProtein: 1.7gFat: 21.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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