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Recipe by: sigfrid
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See below ingredients and instructions of the recipe
1 lb Chicken breast, cooked
2 c Fresh spinach, chopped
2 c Chicken stock
1/2 c Fresh parsley, chopped
1 c Milk or half half
2 ea Green onion, diced
12 ea Garlic cloves
1 ts Cayenne pepper
1 ts Salt
1/2 c Carrots, shredded
2 tb Cornstarch
1 c Cold water
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
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)

American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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