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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This is a copy of the soup Olive Garden Restaurant has on their menu. Ingredients:
1/2 cup unsalted butter |
3/4 cup celery, chopped fine |
3/4 cup onion, chopped fine |
1/2 cup carrot, grated very fine and chopped |
1 1/2 teaspoons garlic, minced |
1/3 cup all-purpose flour |
3/4 cup heavy cream |
3/4 cup milk |
4 cups chicken broth or 4 cups fresh chicken stock |
1 1/2 cups cooked chicken (white meat works best) |
3/4 cup fresh spinach, julienne cut |
16 ounces gnocchi (potato dumpling) |
1/2 teaspoon dried rosemary |
1/4 teaspoon black pepper |
1/4 teaspoon white pepper |
1/2 teaspoon salt |
Directions:
1. Melt butter in a large heavy saucepan.
2. Add onions, celery, carrots, garlic and sauté until soft.
3. Add flour mixing well, cook for 3-4 minutes ,stirring frequently.
4. Add heavy cream, milk and chicken broth mixing well.
5. Cook and stir until mixture thicken and comes to a boil.
6. Reduce heat and stir in chicken, spinach, gnocchi and remaining seasonings.
7. Adjust seasonings to taste.
8. Cook over low heat 8-10 minutes until gnocchi become tender. (you could also place the ingredients in a Crock-Pot and cook on low for 1- 1 1/2 hours , this really makes the flavors come together.).
9. Serve with Hot garlic bread sticks and enjoy.
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