Monday, January 5, 2009

Chicken Florentine Soup


I really enjoy Chicken Florentine (anything Florentine for that matter!) so deconstructing it for soup seemed like a good idea. It was! Don't leave out the shallots or garlic or the flavor won't be the same. Shallots are like a perfect blend of garlic and onion or leek and add a depth you don't get from just garlic. Even equal parts garlic and onion wouldn't be the same, so please try to find them for this.


Chicken Florentine Soup
Serves 4
Printable Recipe

1 pound boneless skinless chicken breasts cut into cubes
Salt and freshly ground black pepper to taste
All-purpose flour for coating
2 Tablespoons olive oil
2 tablespoons shallots, sliced
1 tablespoon chopped garlic
1 cup dry white wine
4 cups chicken stock
1 cup heavy whipping cream
1 6-ounce package baby spinach - chopped

1. Sprinkle the chicken with salt and pepper and toss with flour to coat each piece.
2. Heat the olive oil in a heavy soup pot. Add shallots and garlic and cook briefly.
3. Add chicken and cook until browned.
4. Remove chicken with a slotted spoon and set aside.
5. Pour the wine into the pot and stir and cook, breaking up any browned bits on the bottom of the pot.
6. Add chicken stock, spinach and chicken.
7. Bring to a boil and reduce heat. Simmer for 15 minutes.
8. At this point you can thicken the soup with a flour and water slurry. Once thickened, add cream, and simmer for another 10 minutes before serving.

7 comments:

RecipeGirl said...

This looks delicious! Especially since I'm so cold right now :)

Judy@nofearentertaining said...

I love anything Florentine so this would be right up my alley wouldn't it!!!

McKenzie said...

Looks delicious - and perfect for this time of year!

Anonymous said...

Using a flour water slurry is just lazy cooking and will ruin your soup.
Either simmer and reduce naturally
Add heavy cream and reduce to thicken
Last but not least make a beure manier or uncooked roux by mixing ap flour and canola oil till its smooth and add to boiling soup, it will thicken faster, allow to cook to cook out the flour taste

Anne said...

Oh, bite it. I'm lucky I get to cook at all with 7 kids. I've earned the 'lazy' title.

Beyond that - if you want to be a stickler - this recipe: http://athousandsoups.blogspot.com/2008/12/fennel-and-chicken-soup.html uses beurre manier - because, I'm not just a nobody - I'm a culinary arts graduate - don't try to dumb me down - it won't happen.

Mrs. Perry said...

This was delicious! I did add artichokes in an attempt to recreate La Madeleine's Chicken Florentine Artichoke soup which I dream of having often. Anyway thank you for sharing your recipe. I will definitely be making it again!

Laura said...

Dear Mr./Mrs. Annonymous.....the soup was great!!!! Stop watching Top Chef and do some actual cooking!! We actually added tortillini and it was better!!