In a medium-sized pot, start by melting the butter over medium heat. Once the butter is completely melted and begins to foam, add the finely chopped onion and crushed garlic. Stir constantly to prevent the vegetables from sticking to the bottom of the pot. Cook the onion and garlic until they become translucent and soft, indicating they are ready for the next step. This process should take about 5-7 minutes, and the aroma that will fill the air will surely make your eyes sparkle.
After the onion has taken on a glassy hue, add the flour, stirring well to achieve an even roux. Leave the mixture on the heat for about 30 seconds, being careful not to burn it. This will give the soup a creamy consistency and enhance the flavor. Immediately, add half of the heavy cream, stirring continuously to avoid lumps. You will notice how the mixture becomes increasingly homogeneous and creamy.
Meanwhile, in another pot, bring water to a boil for the gnocchi. Make sure the water is well salted, so the gnocchi absorb the flavor. Cook the gnocchi according to the package instructions, then drain and set aside.
Returning to your soup, add the grated carrots and finely chopped celery to the pot with the onion and garlic mixture. These vegetables will enrich the soup with nutrients and flavor. If you choose to add meat, now is the perfect time to introduce diced chicken breast or grilled meat. Mix all the ingredients well and let them simmer on low heat, allowing the flavors to combine harmoniously.
As the soup begins to thicken, add the second half of the heavy cream and the bone or vegetable broth. At this stage, also introduce the spinach, stirring gently to avoid breaking the leaves. Season with salt and pepper to taste, being careful not to overdo it, as the flavor from the meat and vegetables will also influence the final aroma.
Let the soup simmer for another 3-4 minutes, the time needed for all the ingredients to combine. Then, add the cooked and drained gnocchi, stirring gently to avoid crushing them. Now, the soup is almost ready to serve.
For a perfect finishing touch, when serving in bowls, sprinkle freshly grated parmesan on top, which will add an intense flavor note. Decorate with a few fresh garlic leaves for a pleasant appearance and added aroma. This rich and nourishing soup is perfect for chilly days and is an excellent way to make use of leftover roast, transforming it into a delicious and comforting meal. Depending on your preferences, you can adjust the proportions of cream and broth to achieve the desired consistency.
After the onion has taken on a glassy hue, add the flour, stirring well to achieve an even roux. Leave the mixture on the heat for about 30 seconds, being careful not to burn it. This will give the soup a creamy consistency and enhance the flavor. Immediately, add half of the heavy cream, stirring continuously to avoid lumps. You will notice how the mixture becomes increasingly homogeneous and creamy.
Meanwhile, in another pot, bring water to a boil for the gnocchi. Make sure the water is well salted, so the gnocchi absorb the flavor. Cook the gnocchi according to the package instructions, then drain and set aside.
Returning to your soup, add the grated carrots and finely chopped celery to the pot with the onion and garlic mixture. These vegetables will enrich the soup with nutrients and flavor. If you choose to add meat, now is the perfect time to introduce diced chicken breast or grilled meat. Mix all the ingredients well and let them simmer on low heat, allowing the flavors to combine harmoniously.
As the soup begins to thicken, add the second half of the heavy cream and the bone or vegetable broth. At this stage, also introduce the spinach, stirring gently to avoid breaking the leaves. Season with salt and pepper to taste, being careful not to overdo it, as the flavor from the meat and vegetables will also influence the final aroma.
Let the soup simmer for another 3-4 minutes, the time needed for all the ingredients to combine. Then, add the cooked and drained gnocchi, stirring gently to avoid crushing them. Now, the soup is almost ready to serve.
For a perfect finishing touch, when serving in bowls, sprinkle freshly grated parmesan on top, which will add an intense flavor note. Decorate with a few fresh garlic leaves for a pleasant appearance and added aroma. This rich and nourishing soup is perfect for chilly days and is an excellent way to make use of leftover roast, transforming it into a delicious and comforting meal. Depending on your preferences, you can adjust the proportions of cream and broth to achieve the desired consistency.
Ingredients
a cooked chicken breast (the roast is better... I had smoked turkey thigh) 4 tablespoons of butter 4 tablespoons of flour (I used whole grain) 400 ml of unsweetened whipping cream 700-800 ml of chicken/vegetable/bone broth (you can use a bit more depending on how thick you want the soup) 1 stalk of celery (or half a medium root), finely chopped 2-3 cloves of garlic finely crushed 2 grated carrots (large, if they are small 3-4) 1 finely chopped onion a good handful of raw spinach torn into larger pieces fresh basil and parsley salt, pepper to taste freshly grated parmesan 500 grams of potato gnocchi 1 red bell pepper diced