Ingredients
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2 teaspoons olive oil
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1 brown onion, halved, finely chopped
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3 garlic cloves, crushed
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1L (4 cups) Massel chicken style liquid stock
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2 x 7cm pieces lemon rind, white pith removed
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Pinch of saffron threads
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4 (about 600g) desiree potatoes, peeled, coarsely chopped
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2 small (about 400g) single chicken breast fillets, excess fat trimmed, halved lengthways, thinly sliced crossways
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1 bunch English spinach, ends trimmed, washed, coarsely chopped
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Crusty bread, to serve
Method
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1Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic and cook, stirring, for 1 minute or until aromatic.
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2Add the stock, lemon rind and saffron and bring to the boil. Reduce heat to low. Add the potato and cook, covered, for 30 minutes or until just tender.
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3Add the chicken and spinach to the soup and cook, stirring, for 2 minutes or until the chicken is just cooked through. Taste and season with pepper.
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4Ladle the soup among serving bowls. Serve immediately with crusty bread, if desired.
Source: taste.com.au
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