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Lunch / Dinner

Chicken Florentine Soup with Parmesan-Almond Topping

Like bees to honey, this soup is sure to attract you with its delicious flavor and silky texture. While florentine might sound like a fancy word, it just refers to dishes made with spinach. And a crispy almond and bread crumb topping adds that little extra oomph.

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Ingredients

FOR THE TOPPING, TOAST:

FOR THE SOUP, MELT:

DEGLAZE:

Instructions

For the topping, toast bread crumbs and almonds in oil in a nonstick skillet over medium-high heat until browned, 3–4 minutes; transfer to a bowl and let cool. Stir in Parmesan, garlic, and zest; season with salt and pepper.

For the soup, melt butter in a pot over medium heat. Add leeks, garlic, and nutmeg; cook until fragrant, 2–3 minutes. Stir in flour and cook 1 minute.

Deglaze pot with wine and cook until evaporated. Stir in broth and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer soup until thickened, 5 minutes.

Stir in spinach, chicken, and halfand-half; cook until spinach wilts and soup is heated through, 3–4 minutes. Season soup with salt and pepper and serve with topping.

Chicken-Florentine-Soup-Step1

To add crunch to the bread crumbs and to release the almonds’ flavor, toast them in a skillet.

Chicken-Florentine-Soup-Step2

For the strongest flavor, freshly grate the nutmeg instead of using the preground stuff.

Chicken-Florentine-Soup-Step3

Spinach sold in bundles provides the best quality. Remove the stems then rinse leaves in a salad spinner.

Nutritional Facts

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