INGREDIENTS
For the roasted garlic:
2 large heads garlic (whole heads, NOT cloves)
1 tablespoon olive oil (directions for roasting garlic here)
For the soup:
1 tablespoon olive oil
1 tablespoon butter
1/2 small onion, diced
1 stalk celery, diced small
1 carrot, diced small
1 large chicken breast, cubed
2 tablespoons flour
2 cups chicken broth
8 oz. gnocchi (or tortellini)
4-5 oz. baby spinach leaves, chopped
1 cup half-and-half
salt and ground black pepper to taste
2-3 tablespoons grated Parmesan or Romano cheese, for garnish
DIRECTIONS
- Roast the garlic, squeeze out the cloves onto a small plate, mash with a fork. Set aside.
- Heat olive oil and butter in a large pot over medium high heat.
- Cook onion, celery and carrots in the hot oil until onion is translucent, about 5 minutes.
- Add the chicken and cook until chicken starts to turn white.
- Add the flour and cook until absorbed, about 1 minute.
- Add the chicken broth and roasted garlic; bring to a simmer, reduce heat to medium low.
- Simmer 5 minutes.
- Stir gnocchi into the soup and cook for another 5 minutes.
- Stir in spinach; cook until wilted, 2-3 minutes more.
- Add the half-and-half, heat through.
- Season to taste with salt and black pepper.
- Spoon soup into bowls, garnish with cheese.
Source : Vermont Cookie
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