After Christmas I did some travelling to Texas and California to visit friends. 

The second day I was in California, I came down with a nasty bug.  All I wanted to eat was hot soup!  So my host got busy and made some for me.  Whether you are feeling under the weather or just enjoy a good bowl of soup on a cold day, the following recipe checks all the “delicious” boxes for me.  Give it a try and tell me how you like it. 

2 Tbsp. unsalted butter
1 cup sliced leeks (make sure you wash all the dirt  
out of the leeks!)
1 Tbsp. fresh minced garlic
1/2 tsp. freshly grated nutmeg
1/3 cup all-purpose flour
1/4 cup dry white wine
4 cups low-sodium chicken broth
6 oz. fresh spinach, chopped
2 cups shredded chicken
1 cup half and half.

Melt butter in a pot over medium heat. Add leeks, garlic and nutmeg and cook 2-3 minutes.  Sir in flour and cook 1 minute. Deglaze the pot with wine and cook until evaporated. Stir in broth and bring to a boil over medium heat. Reduce to low and simmer until thickened. Stir in spinach, chicken and half and half.  Cook until spinach wilts an soup is heated through. Do not boil.  Season with salt and pepper and, optionally, garnish with:
  In a non-stick skillet, add 2 Tbsp. olive oil, l & 1/2 cup each, bread crumbs and sliced almonds and cook on low heat 4-5 minutes or until lightly browned. Transfer to a bowl and cool  Add 1/2 cup Parmesan and zest of 1 lemon.  

Dunham's Sports

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