Spinach and Broccoli Cream Soup
A spinach and broccoli cream soup thickened with avocados, served with sauteed chicken and topped with goat cheese.
Servings 8 servings
Ingredients
- 2 cups cooked chicken Can use precooked or rotisserie chicken
- 1 tbsp olive oil
- 2 cups fresh spinach
- 1 bunch fresh broccoli, cut into small pieces
- 1 ½ quarts chicken broth
- 3 Small ripe avocados Can use 2 large ones
- 1 tsp salt
- 1 tsp ground pepper
- 8 tbsp goat cheese
- 1 tbsp fresh parsley, chopped
Instructions
- Chop fresh broccoli into small pieces - so to speed up the cooking process.
- Place fresh broccoli, fresh spinach, and chicken broth in large cooking pot. Add salt. Turn on to low simmer in order to cook the vegetables.
- Cut chicken up in small pieces. Put olive oil in frying pan. Brown chicken pieces. Set aside.
- Cut the avocados up into small pieces. These are the thickener for the soup - so they need to be reasonable small pieces.
- Add the avocados to the cooked vegetables. Using an immersion blender, puree soup. You can use a blender as well if you like.
- Once completed smooth, add chicken to soup. Stir to mix.
- Serve hot. Top with 1 tbsp of goat cheese, either in a medallion or crumbled.
Notes
You can serve this soup in a small shooter glass as an appetizer or for an afternoon tea.
Additional toppings - cilantro, sliced radishes.
Can change the meat for sausage.
Soup can be refrigerated for up to 5 days and frozen for 1 month.