Thick, chunky and herby. The broth is made by simmering together the back portion of a chicken, a whole onion, cloves of garlic and peppercorns. The chicken is scooped out, the broth is strained, reheated and diced potatoes go into the broth along with fresh basil and thyme. When the potatoes are soft, into the blender they go together with the herbs and broth. The pureed mixture goes back into the pot, the chicken meat and spinach leaves are added, and everything is simmered until the spinach leaves are wilted. End result? Great, great soup.
- the back of a 2 kg. chicken
- 1 onion
- 4 to 6 garlic
- 1/2 teaspoon peppercorns
- 2 cups potatoes diced
- 12 large basil leaves (or 1 tsp. of dried basil)
- the leaves from 2 to 3 sprigs of thyme (or 1/2 tsp. of dried thyme)
- freshly cracked black pepper
- a bunch of spinach leaves as much or as little as you like
Chop the chicken into three to four portions. Place in a pot, cover with water and bring to the boil. Remove scum as it rises. Lower the heat, add the onion, garlic, peppercorns and about a tablespoonful of salt. Cook slowly for 30 to 40 minutes.
Scoop out the chicken and allow to cool on a plate.
Strain the broth and pour back into the pot. Add the diced potatoes, sprinkle with more salt, and bring to the boil.
Lower the heat, add the basil and thyme, sprinkle with black pepper, and simmer until the potatoes are soft, about 20 minutes.
Meanwhile, debone the chicken.
Pour everything into the blender and process until smooth.
Pour the thick soup back into the pot, add the chicken meat and spinach. Cook over low heat, with occasional stirring, for about 10 minutes or until the spinach leaves are wilted and the chicken meat is heated through. Taste one last time and adjust the seasonings, if needed, before serving.