Jim's cream of garlic soup

Yield: 4 Servings

Measure Ingredient
1 pounds Chicken breast, cooked
2 cups Fresh spinach, chopped
2 cups Chicken stock
½ cup Fresh parsley, chopped
1 cup Milk or half & half
2 eaches Green onion, diced
12 eaches Garlic cloves
1 teaspoon Cayenne pepper
1 teaspoon Salt
½ cup Carrots, shredded
2 tablespoons Cornstarch
1 cup Cold water

Place garlic in a bowl and microwave for 30 seconds. The skins should be easy to remove. Clean and reserve. In a stock pot, heat the chicken stock, milk, carrots and spices; bring to a simmer. Dice the chicken and add to the pot, toss in parsley, green onion and garlic.

Simmer soup for 10 minutes. Mix cornstarch with cold water. Stir in soup mixture. Simmer and stir for a few minutes till thickened.

Source "Garlic" Omalia's Cooking School, Steve Dillback instructor Typos by Jim Kirk - captain@...

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