CHICKEN AND SPINACH SOUP

A nice cremy spinach soup with the bite size of chicken pieces. Preparation Time : 2 minutes Cooking Time : 40 minutes

Ingredients

Boneless chicken 200 grams Spinach, shredded 2 bunches Oil 3 tablespoons Butter 1 tablespoon Bay leaf 1 Onion , chopped 1 medium Garlic, chopped 2-3 cloves Salt to taste Black peppercorns, crushed 1/2 teaspoon Potatoes, boiled and mashed 2 medium Milk 1/4 cup White bread 2 slices Black pepper powder to taste Dry oregano 1/4 teaspoon Whole dry red chilli, crushed 1

Method

Cut the chicken into small dices.Heat one tablespoon of oil and butter together. Add bay leaf. Add chopped onion and garlic and sauté. Add shredded spinach and remove bay leaf. Add salt, crushed peppercorns and one cup of water. Cook for two to three minutes. Add boiled and mashed potatoes and cook for two to three minutes. Remove from heat and add milk. Let cool and blend well in a blender. Remove the crusts from the bread slices and cut into croutons. Dilute the spinach puree with milk or water and heat in a pan. Fry the croutons in a teaspoon of oil in another pan till they begin to change colour. Add one more teaspoon of oil and shallow fry further till they are crisp. Drain onto an absorbent paper and keep aside. Heat the remaining oil in another pan, add boneless chicken pieces and sauté till cooked. Sprinkle salt and pepper powder. Add salt to the soup. Flavour the croutons with oregano and crushed red chilli. To serve, put the chicken pieces in a soup cup. Pour the soup over them. Top with the bread croutons and serve hot

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