Spinach Cream-Soup

Ingredients:

1/2 chicken
1 1/2 pounds pork (ribs and/or leg)

or

4-5 qt of chicken and/or pork stock


3 medium carrots
3 large potatoes
2 banches of spinach
2 onions
8 oz of  cream-cheese
2-3 tbs of vegetable oil
salt and black pepper

To make a stock, put chicken and/or pork into a large pan and cover with water. Bring to a boil then drain and wash meat, pour clean water again, bring to a boil and skim off if there any scum. Cover and left simmering on a very low hit for the 1,5-2 hours. Salt a bit in the end.

Usually I am trying to minimize fat in my food so this stock was refrigirated over night and then I removed all hardened fat from its surface by paper tower. Then stock was drained and chicken and pork were boned and left aside.

Pour one half of a stock into the large pan and boil three skinned potatoes.Then fry a bit on a vegetables oil diced onion and grated carrot and add into the stock. Wash and drain spinach and add to the pan when potatoes become soft. Add cream-cheese, stir well and remove from the oven. Now it should be pureed, I used blender for this.   

Pour rest part of stock into the meat and boil a few minutes. Then merge both parts of soup, add salt and black pepper and boil 2-3 minutes. Bon Appetit!