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| 1 x ca. 450 g | Chicken breast, cooked |
| 2 Tasse | spinach fresh, chopped |
| 2 Tasse | chicken stock |
| 1/2 Tasse | parsley fresh, chopped |
| 1 Tasse | Milk or half & half |
| 2 | Green onions diced |
| 12 | cloves garlic |
| 1 Teelöffel | cayenne pepper |
| 1 Teelöffel | salt |
| 1/2 Tasse | Carrots shredded |
| 2 Esslöffel | cornstarch |
| 1 Tasse | water cold |
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Place garlic in a bowl and microwave for 30 seconds. The skins should be easy to remove. Clean and reserve. In a stock pot, heat the chicken stock, milk, carrots and spices; bring to a simmer. Dice the chicken and add to the pot, toss in parsley, green onion and garlic. Simmer soup for 10 minutes. Mix cornstarch with cold water. Stir in soup mixture. Simmer and stir for a few minutes till thickened.
Source "Garlic" Omalia's Cooking School, Steve Dillback instructor
Typos by Jim Kirk - captain@iquest. Net
Mar 04, 97
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