Wednesday, December 05, 2012

Christmas Confetti Soup with Buttered Croutons

I found this soup recipe in a Better Homes and Gardens magazine. Two of the ingredients are spinach and red bell pepper, hence the name "Christmas confetti." You could, of course, serve it any time of the year. It has a mild flavor with a touch of nutmeg. The croutons make a fun accompaniment, and are cut into shapes with Christmas cookie cutters.

Christmas Confetti Soup

1/2 cup chopped red bell pepper
1/4 cup butter
1/2 cup flour
6 cups chicken broth
2 cups chopped, cooked chicken
1 10 oz pkg frozen spinach, thawed
1/4 tsp ground nutmeg
1 cup half and half

1. In a large saucepan, saute pepper in butter until tender Stir in flour. Cook and stir for 1 minute. Stir in broth. Cook and stir until slightly thickened and bubbly.

2. Add the chicken, spinach, and nutmeg. Stir in half and half. Heat through. If desired, sprinkle individual servings with additional nutmeg. Serve with croutons.

CroutonsPreheat oven to 350. Cut shapes from bread slices. Brush with melted butter and bake for 6-8 minutes, or until toasted.

Saute red pepper in butter until tender:

Add flour and cook for 1 minute:

Add broth and cook until bubbly and thickened. (Make a flour paste and add to thicken soup more if needed).

Stir in spinach, chicken, and nutmeg:

Add half and half:

It makes a delicious, creamy base:

Cut desired shapes out of bread:

I noticed that the shapes looked better when they were flipped over. The one on the left is the back side of the shape:

Brush with melted butter and bake:

Serve in bowls or mugs:

The little croutons really add a lot to the soup and they are quick and easy to make.
I hope you enjoy this recipe!

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