Cream Of Spinach Soup; Chicken Salad - GE 898679 Manual

Cream of Spinach Soup

Ingredients:
1 tsp butter
⁄ cup onion (chopped)
1
2
1 cup chopped spinach,
frozen (thawed to room
temperature)
⁄ tsp salt
1
4
⁄ tsp black pepper
1
4
1 cup chicken broth
⁄ cup half-and-half
1
2
Chicken Salad
Ingredients:
1 boneless / skinless
chicken breast
⁄ cup onion
1
4
1 tsp salt
1 tsp black pepper
⁄ cup mayonnaise
1
4
⁄ tsp paprika
1
2
⁄ cup chopped green onions
1
4
2 tbsp chopped walnuts (optional)
111349-GE-10 (EN+ES).indb 13
RECIPES
Preparation:
In a saucepan sauté onions in butter. Turn
the stove to med heat and add spinach until
spinach is evenly cooked. Add salt, pepper and
chicken broth. Bring to boil stirring frequently.
Reduce heat and simmer 5 minutes. Place in
refrigerator and allow to cool. Before serving,
add cooled mixture to tall blending cup. Twist
cup onto base, push down and blend until
soup is smooth. Return soup to saucepan and
add half-and-half. Heat on low to medium
heat, stirring until mixture is evenly heated for
serving.
Preparation:
Chicken: Place chicken and onion into a
saucepot. Add enough water to cover the
chicken. Bring water to a gentle boil. Boil chicken
until thoroughly cooked. Remove chicken and
onion. Refrigerate until cool.
Chopping chicken: Cut chicken into medium
size pieces and place in the tall blending cup.
Add cooked onion. Twist cup onto base, push
down and pulse for 2 to 3 seconds or until
the desired consistency is reached. Remove
chopped chicken and onions from tall blending
cup and place in a mixing bowl.
Chicken salad: Combine chopped chicken and
onions with mayonnaise. Add paprika, chopped
green onions and chopped walnuts. Mix
ingredients until evenly distributed. If necessary,
mix in additional mayonnaise to reach desired
consistency. Serve with warm pita wedges.
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09/03/2011 14:07