Recipes

Cold Spinach Herb Soup and Chicken Salad

Tags: Soup, Let's Dish
  • Servings: 4-6
  • Difficulty: easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 3/4 cup diced onion
  • 2 Tablespoons olive oil
  • 9 oz. spinach
  • 3 cups diced cooked and cold chicken
  • 1 1/2 cups diced tomato
  • 6 oz. feta cheese, cut into small dice
  • 3 Tablespoons freshly squeezed lemon juice
  • 3 Tablespoons extra virgin olive oil
  • 3/4 teaspoon ground black pepper
  • 1/4 cup roasted pine nuts
  • 1/2 cup chopped parsley
  • 1/4 cup chopped cilantro
  • 2 Tablespoons chopped tarragon
  • 3 Tablespoons chopped basil
  • 1 Tablespoon chopped dill
  • 2 green onions, chopped
  • 1/2 teaspoon salt
  • 4 cups chicken broth, cold
  • 1 avocado, peeled, pit removed

Directions

1. To toast the pine nuts, put them in a small sauté pan over moderate heat. Stir them constantly until they turn a light brown color, about 3 to 5 minutes. Remove them from the pan immediately and let them cool.

2. In a large saute pan, saute onions in olive oil over moderate heat.

3. When the onions are softened, increase the heat to high and add spinach. Cook until the spinach is well wilted. Remove from the pan and let cool. When cool, place in the refrigerator until cold.

4. Meanwhile combine chicken, tomato, feta, lemon juice, olive oil, 1/4 teaspoon black pepper, and pine nuts in a bowl. Let sit in the refrigerator for 30 minutes.

5. To prepare the soup, place parsley, cilantro, tarragon, basil, dill, green onions, salt, 1/2 teaspoon black pepper, chicken broth, avocado, and chilled cooked spinach in a blender. Process until smooth.

6. To serve, place a mound of chicken salad in a chilled soup plate (a flat, wide bowl). Pour the cold soup around it and serve.
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