While we rest on our (teensy weensy) laurels, we invited bestie and fellow blogger Joanne to share her love of soup, in particular, her love of Garlicky Spinach Soup in this guest post.
I love soup. (And I love to share soup with Amy, who shares the love!) As much as I experiment with new recipes, there are a few I go back to over and over like this one for garlicky spinach soup. As you’ll see, it’s beyond easy and requires very few ingredients.
Because it’s so simple, the clear but flavorful broth lends itself to easy variations. I’ve made it with gyoza and a hint of ginger (very yummy), and plan to try it with rice noodles next. Mushrooms would be a nice addition (though not Amy-approved), and vegetable broth might substitute nicely without chicken as a vegetarian dish.
Modify as you like, but start here with this basic recipe. Enjoy!
Garlicky Spinach Soup
1 tbs butter
1 tbs olive oil
Heat butter and oil over medium heat. Add garlic and ¼ cup of the broth so that garlic can cook without burning. Add pinch of sugar and let cook 3-4 minutes. Garlic will become very fragrant.
Add remaining broth and bring to boil. Reduce to simmer and remove from heat. Add spinach, stirring until just wilted. Season with salt and pepper to taste.
Add shredded chicken to bowls and pour soup over chicken.
Makes 4 1½ cup servings.