I just realized today that I have not blogged since April. Over the last six months I've been busy with a cruise, football, beauty pageants and the fair. In any case, it's time to get back to cooking and blogging. So here we go. Last night I made Chicken and Gnocchi soup. I always have this at the Olive Garden so I found a similar recipe online and decided to try it. I will not be making this again, unless it is for a large crowd. It cost me about $30 to make this soup which came out to be about 3 quarts.
Ingredients:
1 cup chicken (I used a rotisserie chicken)
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1 14.5 ounce can of chicken broth
1/2 cup celery, finely diced
2 minced garlic cloves (or 1/4 tsp garlic powder)
1 cup carrots, finely shredded
1 cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoons extra virgin oil
1/2 teaspoon thyme
1/2 teaspoon parsley
1 Cup grated Paremsean Cheese
1 pound potato gnocchi
Heat the butter and olive oil over medium heat and saute the onion, celery, and garlic until the onion becomes translucent. Add the flour and cook for about a minute to make the roux. Add the 1 quart of half and half about 1/4 of the quart at a time slowly stirring.
Cook the gnocchi according to the package directions.
Into the roux, add the carrots and chicken. After the mixture becomes thick, add the can of chicken broth. After the mixture thickens add the cooked gnocchi, spinach, and seasoning. Leave the soup on simmer for about 10 minutes. You can garnish each bowl with the parmesean cheese or you can add it to the soup before you simmer.
Ingredients:
1 cup chicken (I used a rotisserie chicken)
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1 14.5 ounce can of chicken broth
1/2 cup celery, finely diced
2 minced garlic cloves (or 1/4 tsp garlic powder)
1 cup carrots, finely shredded
1 cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoons extra virgin oil
1/2 teaspoon thyme
1/2 teaspoon parsley
1 Cup grated Paremsean Cheese
1 pound potato gnocchi
Heat the butter and olive oil over medium heat and saute the onion, celery, and garlic until the onion becomes translucent. Add the flour and cook for about a minute to make the roux. Add the 1 quart of half and half about 1/4 of the quart at a time slowly stirring.
Cook the gnocchi according to the package directions.
Into the roux, add the carrots and chicken. After the mixture becomes thick, add the can of chicken broth. After the mixture thickens add the cooked gnocchi, spinach, and seasoning. Leave the soup on simmer for about 10 minutes. You can garnish each bowl with the parmesean cheese or you can add it to the soup before you simmer.
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