Creamy Chicken, Spinach and Leek Soup - The Olive Tap Recipes

Ingredients

• 3 slices of white bread cut into half inch sized cubes
• 2 Tbsp The Olive Tap’s 100% EVOO of your choice (or Roasted Garlic Olive Oil if you have it)
• 1 Tbsp finely minced garlic if you use straight EVOO
• 1/3 cup grated Parmesan Cheese
• Zest from 1/2 lemon (Save the whole Lemon, you’ll use the juice in the soup)
• 2 Tbsp. butter
• 4 Tbsp The Olive Tap’s 100% Extra Virgin Olive Oil, divided
• 2 Leeks, white and pale green parts sliced about 1/8 inch thick
• 2 Tbsp minced garlic
• 1/4 tsp. freshly grated Nutmeg
• 1/2 cup flour (slightly more or less depending on how thick you like your soup)
• 1/2 cup Pinot Grigio or other dry white wine
• 8 cups chicken broth
• 2 cups half and half
• 4 cups cooked chicken cut into bite sized pieces
• 4 cups tightly packed Spinach leaves (about 1 lb), stems removed, and coarsely chopped
• juice of 1 lemon