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
Cooking Instructions:
- 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
