Beedle dee, dee dee dee… two ladles…
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For our fifth Cabaret-inspired recipe… I present to you… two ladles! The song “Two Ladies” is sung by the EmCee and, um – two ladies. Well, unless you’re referring to the 1998 Alan Cumming version, where the EmCee is joined by one lady and one man. But as it’s the best recording of Cabaret (in my opinion – and I’ve listened to them all) we’ll forgive them.
I do the cooking
And I make the bed
I go out daily
To earn our daily bread
Bread, you say? Well that would go perfectly marvelously with some soup!!! (<rolls eyes> – Ed.)
This is a recipe for a wonderfully warming chicken and spinach soup. It’s not complicated, but you could certainly add in more ingredients if you like!
Heat some olive oil in a large saucepan. Add some chopped chicken breast and cook until the chicken is cooked through. Add chicken stock and baby spinach. Continue to cook until the spinach has wilted, then test for seasoning. Whether you need salt and pepper will probably depend on what stock you used.
Serve the soup (using as many ladles as you’d like, but two would be ideal), and garnish with some toasted sesame seeds.
- 1 tbs olive oil
- 1 lb chicken breast, chopped
- 16 fl oz chicken stock
- 6 oz baby spinach
- salt and pepper
- toasted sesame seeds
- Heat the olive oil in a large saucepan. Add the chopped chicken breast and cook until the chicken is cooked through. Add the chicken stock and baby spinach.
- Continue to cook until the spinach has wilted, then test for seasoning, adding salt and pepper as necessary.
- Serve the soup and garnish with some toasted sesame seeds.