For my dear Heather; and to my in-laws, who conceded that, despite it not being centered around steak (Mitchell), this was a pretty darn good meal.
- 1/2 cup butter (1 stick)
- 1 Medium onion, finely diced
- a few cloves minced garlic (or add powdered later)
- 1/2 to 3/4 cup of celery, finely diced... i like to include the leaves
- 1/3 to 1/2 cup flour
- 1 1/2 cups half & half (substitute milk for part if desired)
- Chicken broth as desired (at least 4-6 cups)
- 2-3 carrots, shredded
- about 3/4 cup spinach, julienne cut*
- 1 Package Potato Gnocchi**
- cooked chicken, shredded or diced
- a little pepper and salt
- powdered garlic/garlic salt?
- Herbs de Provence really makes it. (original recipe asked for rosemary, but this is even better)
*(julienne cut = bunch the leaves together, then cut in tiny thin strips)
**(depending on how dry they are, I like to either soak the gnocchi in broth before adding them, or add them to the soup earlier...be sure they aren't stuck together when you put them in!)
Melt the butter in a good size soup/stock pot. Add the celery and onion (and garlic?) and allow to simmer/brown until soft. Add flour to make a rue. Slowly add and stir in the cream. Add the broth, bring it up to heat til it bubbles slightly, add carrot. cover if necessary. Gnocchi can be added now if it needs to be softened/moistened. Add spices to taste, and finally add the chicken and spinach once the gnocchi seem soft & moist through. You may add more broth or spices if you feel it is needed. The soup will probably gain more flavor, creaminess/thickness (and gnocchi's will soften) as it sits.
Serve up with Olive Garden Breadsticks... What, you don't have the recipe? Ah, dang it, me neither.
