Hearty Soup with Chicken, Salmon, Spinach and Puff Pastry Topping

Ingredients

• 1 Shallot
• 1 Garlic clove
• 400 g chicken breast fillet (pre-cooked, skinless)
• 200 g fresh flat-leaf spinach
• 3 tbsp butter
• 2 tbsp flour
• 100 ml dry white wine
• 700 ml poultry broth
• 50 ml whipping cream
• Salt
• pepper (to taste)
• Nutmeg (freshly grated)
• 1 roll puff pastry (refrigerated)
• flour (for work surface)
• 150 g Smoked salmon
• 1 egg (separated)

Instructions

1. 1.

   Peel and finely chop the shallot and garlic. Wash, pat dry, and cut the chicken into strips. Rinse, discard stems of, clean, and spin-dry the spinach. In a pot melt butter and brown the chicken and garlic; remove and set aside. Add remaining shallot and garlic, sauté until translucent, sprinkle flour, stir to lightly color, then deglaze with wine. Whisk vigorously to avoid lumps, add broth and cream, bring to boil. Return spinach and chicken, season with salt, pepper, and nutmeg, simmer on medium heat for about 5 minutes. Remove from heat and let cool slightly.

2. 2.

   Roll the puff pastry on a floured surface and cut four circles to fit the soup bowls.

3. 3.

   Preheat oven to 225°C (425°F) with top and bottom heat.

4. 4.

   Slice salmon into strips, arrange over each bowl, pour seasoned soup over it, brush edges with egg white. Place pastry circles on top, press edges firmly, then brush with yolk.

5. 5.

   Bake in preheated oven for 10-15 minutes until golden brown. Remove and serve immediately.