This is my attempt at recreating a soup I had while visiting the family back in Connecticut. I fell in love with the silky texture and delicious flavors and decided that I couldn't live without it! This first attempt is fairly close to my memory of the original, though not precisely accurate. Next time I think I'll reduce the cheese slightly and find another way to thicken the broth. All measurements are approximate.Ingredients
1 chicken breast
2 c chicken broth
1/2 c frozen spinach
8 oz crumbled gorgonzola
3 T tawny port
Boil the chicken in the broth until cooked through. Shred with a fork and return to pot. Add remaining ingredients and simmer until cheese is melted and flavors meld.
Funny, I live in CT and had it also and love it. We had it at soup time in Monroe. How about you. There were onions in mine. thicken with a spoon or two of cornstach mixed with a little of the broth. I am planning on making a rue after browning the onions a bit. The port is a good idea.
ReplyDeleteYes, the one in Monroe! Soup Thyme, right? What a coincidence! I'm not a huge onion fan, so I didn't use any here.
ReplyDeleteEven funnier, I just ate some from Soup Thyme and decided I should find a recipe so I can make it myself!
ReplyDeleteme, too....
DeleteTHERES ANOTHER PLACE IN WILTON AND NORWALK CT THAT ALSO MAKES THIS SOUP .. SOUP ALLEY IS THE NAME..
ReplyDeleteYes I had it at Soup Alley too and wanted to find a recipe. I think they must use more spinach, and blend it all up because the soup is green. Also not sure if they said artichoke hearts were in there?
ReplyDeleteI live in Monroe and came online to look for a recipe. My husband got it at Soup Thyme the other day and I was jealous!
ReplyDeleteThe Chef's Table in downtown Fairfield also has a great version which is what prompted me to do a google search leading me to this page! I am going to edit the recipe if you don't mind and try making my own broth with chicken breasts and an onion and a little saffron (can't hurt) and then make sa little basmanti rice on the side to add into the broth with the chicken pieces, cooked spinach and gorganzola.
ReplyDeleteI had some today from Soup Thyme and had to find a recipe!! Too funny! So yummy. Thanks for trying to put one together!
ReplyDeleteOMG, me, too! I'm eating it now and thinking - I have to find a recipe so that I can make it. The Soup Thyme version is that good!
ReplyDeleteLove Soup Thyme! Going to make this tonight!
ReplyDeleteI used to work at the Napa auto parts store up the street from Soup Thyme and I was there at least 3 x a week for that soup . Now that I live in New Jersey I haven’t been able to find it anywhere here. So I’m looking for a recipe online to try and make it myself.
ReplyDeleteat Chef's Table in Fairfield, they list the ingredients of their version at their soup bar. I'm going to try it.
ReplyDeleteWould you happen to have the ingredient list? Moved away from Monroe and this is the only thing I miss lol
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