Morrison’s Cream of Chicken Florentine Soup
The perfect creamy chicken soup for these cold days. Use leftover chicken (or turkey), frozen chopped spinach - really easy too!
Yield: One gallon plus one quart (160 ounces)
8 ounces margarine or butter
8 ounces all purpose flour
In a heavy sauce pot over medium heat melt butter. Add flour and stir until well blended.
Evenly cook until bubbly, stirring constantly, about 2 to 3 minutes. DO NOT BURN.
Immediately stir in 3 1/4 quarts water heated to 180 degrees and 4 1/2 ounces chicken base.
Stir until base is dissolved. (3 1/4 quarts chicken stock can be substituted)
Add 12 ounces cooked medium diced chicken, 3 ounces drained small diced pimiento, 5 ounces thawed previously frozen chopped spinach and ¼ teaspoon ground nutmeg.
Bring to boil and immediately reduce heat and simmer for 5 minutes, stirring occasionally.
Add 2 cups half and half. Mix well and return heat to simmer, stirring frequently. Remove from heat.
Serve hot with garnished julienne of pimiento, blanched tips of asparagus or seasoned croutons.
Holding temperature not to exceed 180 degrees.