CHICKEN AND POTATO FLORENTINE SOUP (OLIVE GARDEN)
Ever since the first time I saw the Chicken and Potato Florentine Soup being advertised on TV, I couldn't stop thinking about it. It just looked so delicious. So here's my attempt at making a clone of it. Let me know what you think. Post Script: The first batch has been deemed a success by my husband and daughter. They would give it a 5 Star Rating, but of course, they're partial to the cook! From the kitchen of Tona Thornburg Court, Moberly, Missouri.
Provided by Tona C.
Categories < 4 Hours
Time 1h15m
Yield 4 quarts, 12-16 serving(s)
Number Of Ingredients 19
Steps:
- Simmer first 6 ingredients until chicken breasts are tender; remove meat and let cool; drain the solids from the broth and put clear liquid back into the soup pot; chop up chicken into bite size chunks and put back into the broth.
- Add next 10 ingredients to the soup pot and simmer for 45-60 minutes. The potatoes should be fork tender but not mushy.
- Add the fresh spinach and stir; let it wilt into the soup for about 5 minutes.
- Add the cream cheese and the grated mozzarella to the soup pot. Stir frequently until the cheese melts. Be careful that it does not stick to the bottom.
- Ladle into bowls; serve with crusty bread.
Nutrition Facts : Calories 388.3, Fat 13.4, SaturatedFat 6.8, Cholesterol 73.5, Sodium 1596.5, Carbohydrate 40.7, Fiber 8.8, Sugar 6.5, Protein 28
POTATO FLORENTINE SOUP
This is a lovely soup from The Moosewood New Classics. I made it pretty much as written, but I think it has possibilities for other additions - maybe some carrots, or some ham or bacon - but it's very nice as is.
Provided by pattikay in L.A.
Categories Potato
Time 50m
Yield 7 serving(s)
Number Of Ingredients 13
Steps:
- in a soup pot, combine the oil, onions and rosemary.
- cover and cook on medium heat for 10 minutes, stirring often.
- add the potatoes, salt and water or stock and bring just to a boil.
- lower the heat, cover and simmer for about 10 minutes till potatoes are tender.
- with a slotted spoon, remove and set aside 2 cups of the cooked potatoes.
- to the soup pot, add the spinach, basil and parsley, cover and cook for 1 or 2 minutes till spinach is wilted but still bright green.
- in a blender, puree the reserved potatoes with the neufchatel, grated cheese, milk and pepper.
- stir the puree back into the soup and reheat gently - adjust seasonings to taste.
CREAMY ARTICHOKE SOUP
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
- Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.
- Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.
- * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
BAKED POTATOES FLORENTINE
I served these potatoes to a group of 12 at a dinner party and everyone loved them (even spinach haters) They look lovely and are very smooth tasting
Provided by Bergy
Categories Lunch/Snacks
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet melt butter over medium heat.
- Add onion cook 2 minutes.
- Add mushrooms, salt,& pepper, cook 4 minutes.
- Mix in spinach and set aside.
- Cut a slice from the top of each baked potato and scoop out pulp& put it in a bowl, leave about 1/4" thick shell.
- Mash the potato pulp & mix in the spinach mixture, yogurt& mayo.
- Spoon the mixture into the potato shells.
- Place potatoes in an oven proof platter.
- Prepare topping; In a skillet melt 2 tbsp butter, sauté bread crumbs and almonds for a few minutes.
- Sprinkle topping on the potatoes.
- Bake in 400°F oven for 15-20 Minutes or until potatoes are heated through.
CHICKEN AND POTATO FLORENTINE SOUP
On a recent visit to Olive Garden, I tried their Chicken and Potato Florentine Soup and savored every bite. Later, I tried to order some for take out only to learn that it was no longer on their menu. I hoped that someone had created a copycat recipe. But my searching only revealed that others also loved this soup and were looking for a copycat recipe. I only had the soup once -- and that was several weeks ago. This is my attempt.
Provided by Peprich
Categories Potato
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Heat butter and olive oil in Dutch oven. Add onion and garlic; saute until translucent.
- Add broth, water, tomatoes, basil, sugar, Italian seasoning, paprika and pepper. Bring to a boil and simmer 10 minutes.
- Peel and thinly slice potatoes. Add to tomatoes and simmer 30-40 minutes, until potatoes are almost tender.
- Add chicken and spinach. Simmer 10-15 minutes.
- Blend 2 cups of soup with half and half and cream cheese. Pour into Dutch oven; blend and heat through.
- Stir in balsamic vinegar.
Nutrition Facts : Calories 444.1, Fat 20.9, SaturatedFat 9.4, Cholesterol 69.4, Sodium 698.4, Carbohydrate 46.8, Fiber 7.5, Sugar 7.8, Protein 20.6
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