Chicken & Spinach Soup

A nice creamy spinach soup with the bite size of chicken pieces.
 

Preparation Time : 2 minutes
Cooking Time : 40 minutes
Servings : 4

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 slices : 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.