Ingredients
1 1/4 oz Chicken Base
3 oz Onions, chopped
1 oz Garlic, chopped
5 oz Bacon, cut to a Brunoise
1 lb 1 oz Spinach, coarsely chopped
2 oz White Roux
1 1/2 qt Water
7 oz Cheddar cheese, grated
1 cup Heavy cream
Croutons, some, small roasted bread dices
Hacomat, to taste
Black Pepper, to taste
Nutmeg, to taste
Preparation
Sauté the bacon brunoise in some oil. Add the chopped onions and garlic and sauté for a minute. Add water and ChickenBase and bring to a boil. Blend in the White Roux and simmer for 3 minutes. Add the spinach and bring to boil again. Round off with the heavy cream and season to taste.
Setting
Serve the soup in bowls, garnish with grated cheddar and serve the croutons as a side.
Specialty Ingredients
#412 HACO-Swiss CHICKEN BASE
#950 HACO-Swiss WHITE ROUX
#513 HACO-Swiss HACOMAT SEASONING
