Healing Lifestyles & Spas

Christmas Confetti Soup

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By on Soup

Recipe courtesy of Chin Deep

Ingredients:

  • 1 cup chopped bell pepper (I use red, orange and yellow)
  • 1/4 cup butter
  • 2 Tablespoons extra virgin olive oil
  • 1/2 cup all purpose flour
  • 6 cups homemade chicken or turkey stock (or pre-made broth)
  • 1 (10 oz.) bag fresh spinach, chopped
  • 2 cups cooked chicken, chopped
  • 1/4 teaspoon ground nutmeg
  • top with star shaped croutons

Preparation:

For the soup

  1. In a large, heavy bottomed stock pot, heat the butter and olive oil.
  2. Once hot, add the chopped bell pepper and flour.
  3. Reduce heat to low and stir constantly for 2 to 3 minutes.
  4. Mixture will be very thick, stick to the pan a bit, and turn slightly amber in color.
  5. Once this happens, add your soup stock.
  6. Stir and scrape the bottom of the pot thoroughly.
  7. Stir constantly and cook until soup is thickened and bubbly.
  8. Add the spinach, chicken and nutmeg.
  9. Salt and pepper to taste.
  10. Heat through (don’t boil.)
  11. Ladle into bowls and top with star croutons.

For the star croutons

  1. Using a 1 inch, star shaped, cookie cutter (and other sizes, if you wish) cut stars from sliced bread.
  2. Brush with melted butter and/or olive oil.
  3. Toss with a little onion and garlic powder.
  4. Toast in a 350 degree F. oven for 6 to 8 minutes, turning once.
  5. Croutons are done when golden and no longer soft.

 

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