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evoo chorizo yellow onion garlic salt spinach chicken heavy cream chicken tenders baguette manchego cheese red pepper parsley
Viewed: 42 - Published at: a year agoIngredients
- 2 tablespoons EVOO (extra-virgin olive oil), twice around the pan
- 1/2 pound chorizo, cut in quarters lengthwise, then thinly sliced
- 1 large yellow onion, chopped
- 3 garlic cloves, chopped
- Salt and black pepper
- 2 10-ounce boxes frozen chopped spinach
- 1 quart chicken stock
- 1/2 cup heavy cream or half-and-half
- 3/4 pound chicken tenders, cut into bite-size pieces
- 8 baguette slices, cut 1/2 inch thick on an angle
- 1/3 pound manchego cheese, rind removed, grated
- 1 jarred roasted red pepper, chopped
- 1/4 cup fresh flat-leaf parsley, a generous handful, chopped
Method
- Heat a medium soup pot over medium-high heat with the EVOO.
- Add the chorizo and cook for about 2 to 3 minutes, stirring it frequently.
- Remove it from the pot to drain on a paper towel.
- To the hot soup pot add the onions, garlic, salt, and pepper.
- Cook while stirring frequently for about 4 or 5 minutes, or until the onions are tender and have taken on a little color.
- Defrost the spinach in the microwave on high for 6 minutes.
- Place the spinach in a kitchen towel and wring out the liquid.
- Add the spinach to the onions and continue to cook for about 2 minutes.
- Transfer the onions and spinach to a blender or food processor with 1/2 cup of the chicken stock.
- Puree it until somewhat smooth.
- (If the pureeing gives you any trouble, add some more stock to get it going.)
- Add the pureed spinach back to the soup pot and stir in the remaining 3 1/2 cups of chicken stock and the cream.
- Bring it up to a simmer and add the reserved chorizo and bite-size chicken pieces.
- Simmer them gently for 8 to 10 minutes, or until the chicken is cooked through and the flavors have come together.
- Preheat the broiler and place a rack on the second groove.
- While the soup is simmering, toast the baguette slices until they are golden brown under the broiler.
- Mix the grated manchego with the roasted red pepper and the parsley on your cutting board.
- Once the toast is nice and golden, top each with a little of the cheese mixture and return them to the broiler or toaster oven to melt and lightly brown the cheese.
- Transfer the stoup to serving bowls and serve 2 roasted pepper and manchego toasts alongside.
