Thursday, May 12, 2005

Chicken and Gnocchi Soup with Spinach Gremolada

Chicken and Gnocchi Soup with Spinach Gremolada (Adapted from Canadian Living)

For the soup

8 ounces boneless skinless chicken breast, cut into cubes
1 tablespoon canola oil
1/2 cup diced onion, diced
1 small carrot, diced
1 stalk of celery, diced
1 teaspoon dried oregano
salt and fresh ground black pepper to taste
1 bay leaf
2 garlic cloves, minced
4 cups chicken stock
1 1/2 cups water
16 ounces prepared gnocchi

For the spinach gremolada

1 cup spinach leaves, chopped
1/2 teaspoon grated lemon zest
2 teaspoons lemon juice
2 teaspoons extra-virgin olive oil
1 garlic clove, minced

In a large saucepan, heat oil over medium. Stir in chicken, onion, carrot, celery, oregano, salt, pepper and bay leaf - cook until the onion has softened, about 5 to 6 minutes. Add garlic and cook until fragrant, about 30 seconds.

Pour in stock and water - bring to boil, cover, reduce heat and simmer for 10 minutes. Uncover and add gnocchi - simmer until the gnocchi float to the top. Discard bay leaf.

To prepare the spinach gremolada

While you wait for the soup to finish, in a medium bowl, combine spinach, zest, juice, oil and garlic, stirring until completely combined. Evenly divide this mixture between the bowls of soup.

Makes 4 servings.

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