Biaggi's Chicken Florentine Soup

Ingredients:

Directions:

1. In a large stock pot, bring chicken stock to a boil over medium-high heat. Add the chicken and boil for 10 min. Remove the chicken and cool on a sheet pan.
2. Add onions, celery, garlic, salt/pepper, dry basil, cayenne pepper and water to chicken stock and boil for 10 min.
3. Dice cooled chicken to 1/2" pieces and add to the soup with fresh spinach and basil; boil for 5 min.
4. Add heavy cream and milk and bring to a boil, stirring occasionally.
5. Meanwhile, make a roux by melting the butter in a sauce pan, slowly add the flour while stirring with a whisk; cook on low for 2-3 min.
6. Add roux to the soup while whisking continuously until soup returns to a boil. Remove from heat, serve in soup bowls, garnish with 2-3 garlic croutons.